Servings: 6

6 oz. bittersweet chocolate 6 oz. bittersweet chocolate
2 cups heavy cream 2 cups heavy cream
⅔ cup sweetened condensed cream ⅔ cup sweetened condensed cream
pinch of salt pinch of salt
2 Tblsp. orange juice and zest of ½ orange 2 Tblsp. orange juice and zest of ½ orange

Melt the chocolate carefully either in an approiate bowl in microwave or over a sauce pan of simmering water(make sure the bowl doesn't touch the water); when almost melted, stir with a rubber spatula, both to scrape down and help the last solid bits of chocolate melts. Take off tye heat and let cool a little.
Pour the heavy cream into a bowl with salt. Wisk until cream just makes soft peaks. Add the condensed milk and fold it in. the mixture should be thick but not too airy when you lift a spoonful, it should leave a trail of ribbons.
Stir about a third of the whipped cream mixture into a slightly cooled melted chocolae; you can be fairly brutal about this. Now slowly in 2 to 3 batches fold the lightened chocolate mixture back into the rest of the whipped cream mixture. Then gently stir in the orange zest and orange juice.
When all is combined, carefully fill a container.
Put the chocolate in the refridgerator for 1 hour.

from Nigellissima by Nigella Lawson 2012  from Nigellissima by Nigella Lawson 2012