Ingredients

• 150g (5oz) plain chocolate
• 1 orange
• 5ml (1 level tsp) granulated sugar
• 225g (8oz) white chocolate
• 75ml (3fl oz) double cream
• 25g (1oz) unsalted butter
•   nibbed almonds, to decorate (optional)
•   icing sugar, to decorate (optional)

Method

1. Break the plain chocolate into a bowl and melt over simmering water. Brush half the chocolate over the insides of 24 small petit-four cases. Chill for 20 minutes until firm. Repeat with the remaining melted chocolate.
2. Finely grate the orange rind and reserve. Heat 45ml (3 tbsp) strained orange juice with the sugar until it dissolves, then bring to the boil. Bubble for 3–4 minutes to reduce to 30ml (2 tbsp). Cool.
3. Break the white chocolate into a bowl. Add the cream and heat slowly over simmering water until the chocolate melts. Off the heat, whisk in the orange syrup and grated orange rind. Gradually beat in the butter. Cool until the mixture is the consistency of whipped cream, then pipe or spoon into the cases. Sprinkle with the almonds and dust with icing sugar, if wished. Cover loosely.

Notes