KEY POINTS:
Makes 4 individual desserts
3/4 cup muscatels or raisins
1 Tbs muscat, plus 1 Tbs extra
2 tsp brown sugar
1/2 tsp finely grated orange zest
1/4 cup boiling water
125g bitter dark chocolate
1/2 tsp organic orange oil
2 eggs, separated
50g butter
2 tsp caster sugar
1 Put the muscatels or raisins, muscat, sugar, zest and water in a small saucepan and simmer for 15 minutes then set aside.
2 Melt the chocolate over simmering water with the extra muscat and the orange oil, then remove from the heat and beat in the egg yolks, one at a time. Add the butter and stir until smooth.
3 Beat the egg whites until firm, sprinkle over the sugar and continue beating, then fold through the chocolate and pour into small individual dishes. Refrigerate but allow to return to room temperature before serving with some muscatels and syrup.