Moroccan Chocolate Pots

Moroccan as in it uses the holy combination of oranges and cinnamon.

For 6 pots you need:
150ml doulbe cream
100ml milk
175g dark chocolate
2 shots of Cointreau
1/2 tsp ground cinnamon
1 egg

Heat the milk and cream to boiling point. Meanwhile blitz the chocolate to smithereens in a food processor. Once the milk/cream ar at boiling point, run the motor and pour the hot liquid down the funnel. Process for 30 seconds then add the egg, Cointreau and cinnamon. Pour into moroccan tea glasses (or anything else!) and chill for a couple of hours. This is rich and indulgent and perfect pudding fare :)