1. Cream egg yolks and sugar together. 2. Boil cream and milk together and pour onto creamed yolks and sugar. 3. Add chocolate and orange and allow to melt. 4. Pass through a fine sieve and allow to cool. Then cook in bain-marie in a low over for approximately 30 minutes. 5. Leave to cool and refrigerate before serving. NOTES : Chef:Paul Heathcote
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 473 (71%)|
|Amt Per Serving||% DV|
|Total Fat 52.5g||70 %|
|Saturated Fat 23.2g||116 %|
|Monounsaturated Fat 20.7g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 1739.2mg||535 %|
|Sodium 85.3mg||3 %|
|Potassium 193.7mg||5 %|
|Total Carbohydrate 26.5g||8 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 26.5g|
|Protein 22.7g||32 %|
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Calories per serving: 664
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