Break the chocolate into a glass bowl over a saucepan of simmering water. Stir often to break up any lumps.
Remove from the heat and stir in the cream, egg yolks, sugar, orange zest and cardamom seeds.
In a separate clean bowl whisk the egg whites until they form stiff peaks.
Fold the whisked eggs into the chocolate mixture. Combine well taking care not to knock the air out of the egg whites
Pour the chocolate mixture into individual cups or glasses and place in the fridge to set for one hour or overnight.
These look really pretty if decorated with edible flowers such as viola’s or frosted rose petals.
