Ingredients

Orange Creme Fraiche:
1/2 cup creme fraiche
1 teaspoon brown sugar
Finely grated orange rind, to taste

Pudding:
1/3 cup sugar
2 tablespoons cornstarch
1 1/4 cups heavy cream
1 1/4 cups milk
1 vanilla bean, split
7 ounces bittersweet chocolate, chopped
3 tablespoons butter

Instructions

Make the Orange Creme Fraiche: Combine all the ingredients
in a chilled bowl and whisk until soft peaks form. Chill until ready to serve.

Make the Pudding: In a bowl whisk together the sugar and cornstarch to blend. Whisk in the cream, milk, and
vanilla bean. Pour mixture into a stainless steel saucepan and bring it to a boil, whisking, until thickened,
about 4 minutes.

Remove the pan from the heat and whisk in the chocolate and butter until melted. Fish out the vanilla bean and
rinse it. Wrap the vanilla bean in plastic wrap and refrigerate for another use.

Pour the hot chocolate into warmed demitasse cups and serve immediately with dollops of the orange creme
fraiche served on the side on demitasse spoons.