Break the chocolate into small pieces and put in a bowl over simmering water. Add the butter and slowly melt, stirring occasionally. Add the orange zest once it’s fairly well melted.

Meanwhile, separate the eggs and whisk the whites until soft peak stage. Whip the cream lightly. Add the egg yolks and maple syrup to the melted chocolate and stir until smooth and glossy. Fold in the whipped cream and then the egg whites. Spoon or pour into glasses or jars and chill until ready to serve. This can be done the day before.

Garnish with bits of orange zest, grated chocolate and a dollop of cream, if you wish.