• 225 g (7½ oz) plain dark chocolate
  • 200 g (7 oz) full-fat cream cheese
  • 150 ml (¼ pint) double cream
  • 150 g (5 oz) natural yogurt
  • 3 tablespoons caster sugar
  • finely grated rind and juice of 1 orange
  • 3 tablespoons orange-flavoured liqueur (optional)
  • 4 flaky chocolate bars
  • strips of candied orange peel, to decorate

Line a baking sheet with nonstick baking paper. Cut 6 strips of nonstick baking paper, each 30 x 5 cm (12 x 2 inches). Roll up a strip and place inside a 6 cm (2½ inch) pastry cutter set on the baking sheet. Open out the strip so it lines the cutter.

Melt the chocolate over a pan of simmering water (see page 10). Spoon a little melted chocolate into the cutter and, holding the cutter in place, brush the chocolate up the side of the paper to make a chocolate cup with an irregular top edge. Carefully lift away the pastry cutter (or leave in place if you have several to use) and make 5 more cups. Chill until set.

Beat the cream cheese in a bowl to soften it. Beat in the cream, yogurt, sugar, orange rind and juice and liqueur, if using. Cut 1 flaky chocolate bar lengthways into shards and reserve the best pieces for decoration. Crumble the trimmings and the remaining 3 flaky chocolate bars into the creamed mixture.

Spoon the mixture into the chocolate cups and freeze for at least 3 hours. Carefully peel away the paper cases and transfer the cups to the refrigerator for about 1 hour before serving. Alternatively, return the cups to the freezer for a later date. Serve the cups decorated with shards of flaky chocolate bar and strips of candied orange peel.

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