Easy peeler chocolate pots

Put the chocolate and 300ml cream in a heatproof bowl set over but not touching a pan of simmering water. Heat gently, stirring, until melted. Remove from the heat and stir through 200ml cream and the zest. Divide between 8 glasses, cover and chill for 2 hours or overnight. Take out of the fridge 30 minutes before serving.

When you’re ready to serve, segment 2 easy peelers. In a small pan, mix 3 tbsp sugar and the juice of the remaining easy peeler. Cook over a medium heat, swirling but not stirring, for 5 minutes, until the sugar has dissolved and the liquid is frothing and has reduced. Remove from the heat and add the Cointreau (it will bubble and burn off in about a minute). Stir through the easy peeler segments and set aside to cool.

Use a balloon whisk to whip the remaining double cream to soft peaks, then add the remaining sugar and a pinch of salt. Top each glass with a dollop of the whipped cream, a few easy peeler segments and a little of their sauce.