Chocolate Truffle Pot – with Meringue Topping

2 ½ dl double cream
200g dark chocolate
3 egg yolks
50g butter
zest from 1 orange
½ dl whiskey or cognac
1 vanilla pod, halved and seeds scraped out
3 egg whites
2 tbsp granulated sugar
pinch of salt

6 servings

1. Put the double cream, vanilla seeds and vanilla pod into a pot and bring it to the boil. Add the chockolate and butter and let it melt into the cream. Take off the heat and stir the egg yolks in one by one. Add the whiskey and orange zest to the chocolate and stir. Pour into small serving glasses and cool for 30 minutes.

2. Whisk the egg whites with a pinch of salt until stiff. Then add the sugar and continue to whisk until the sugar has dissolved. But the meringue on top of each glass and run a blow tourch or a brulée burner over to give a baked effect. If you don´t have a blow tourch you could put under a hot grill in the oven for 2 minutes.