1. Whisk cream until soft peaks form and set aside.
2. In an electric mixer, whisk yolks on high speed with half the sugar, liqueur, vanilla extract and 2 tablespoons boiling water,until light and fluffy.
3. Melt chocolate in a bowl placed over a saucepan of simmering water, stirring occasionally until smooth. Remove from heat.
4. In a clean bowl, whisk egg whites and remaining sugar with an electric mixer until soft peaks form.
5. By hand, fold the melted chocolate into the egg yolk mixture, then the cream and lastly the egg whites until just combined, creamy and smooth.
6. Spoon into individual glasses, small coffee cups or ramekins.
7. Place in the fridge to set, about 2 hours.
8. Garnish with scoops of orange cream — whip ½ cup cream with 2 tsp icing sugar and 1 tsp finely grated orange zest.
9. Drizzle with chocolate sauce. — in a small saucepan heat 75ml milk with 1 Tbsp cream, 1 Tbsp sugar and 1 Tbsp butter until almost boiling. Remove from the heat then pour on to 100g milk chocolate buttons, whisking until smooth.
10. Top with candied orange zest strips — peel strips of zest from half an orange and slice into thin matchsticks. Place in a pot of cold water and bring to the boil. Strain off the water, then repeat the process. Then add ⅓ cup each of sugar and water, bring to the boil, and simmer strips gently for 15 minutes.

Check out more of Geoff Scott's top chocolate recipes

• Sea salt, chocolate and pistachio truffles
• Dark chocolate fondants