Instructions: 1 Melt the chocolate in a small pan over a medium heat, taking care not to boil. Preheat the grill to high.

2 Using a small brush, paint the melted chocolate on the inside of two paper or foil muffin cases, making sure the top is fairly thick. Place onto a plate and transfer to the freezer to set.

3 In a bowl mix the almonds, sugar, salt and water together. Sprinkle the mixture in a single layer onto a baking sheet and grill for 1-2 minutes, until browned and caramelised.

4 Reserving a few strands for a garnish, grate the orange into a large bowl. Pour in the double cream and orange liqueur.

5 Turn the almonds under the grill and return for another minute. Using an electric whisk, whisk the cream to soft peaks.

6 Check the chocolate cups and re-brush if necessary. Remove the almonds from under the grill. Sprinkle onto the chopping board and allow to cool.

7 Remove the chocolate cups from the freezer. Carefully peel the paper case away from the chocolate. Place one onto a serving plate.

8 Coarsely chop the caramelised nuts and stir into the orange cream. Spoon the orange praline cream into a piping bag and pipe into the chocolate cup.

9 Decorate with a dusting of cocoa powder, the reserved orange zest strands and a mint sprig.

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