Chocolate crêpes suzette

Method

• step 1

  For the filling, put the chocolate in a heatproof bowl. Bring the cream and sugar to a simmer in a pan over a medium heat, stirring until the sugar has dissolved. Turn up the heat and bring to the boil, then immediately remove the pan from the heat. Pour the cream over the chocolate to melt it, then whisk until smooth and glossy. Leave to cool for 1 hr, or until thickened to a spreadable consistency.

• step 2

  Spread the ganache evenly over the crêpes and fold into quarters. For the sauce, tip the caster sugar into a large non-stick frying pan set over a low-medium heat and leave the sugar to melt (without stirring at all), then continue to cook until it transforms into a deep amber caramel, about 5-10 mins.

• step 3

  Remove the pan from the heat and add the orange juice – do this carefully, as it may spit when it hits the hot caramel. Stir in the orange zest and chocolate liqueur, if using, then return to a low heat once again to melt the caramel and create a liquid consistency.

• step 4

  Add the butter to the caramel in small pieces, bring to the boil, then simmer gently until the mixture is glossy, thickened and reduced slightly. Carefully add the crêpes to the pan, two at a time, and gently turn in the caramel to coat. Transfer to a serving platter and repeat with the rest of the crêpes. Drizzle over any remaining caramel from the pan and serve immediately.