A really easy (chocolate) tart or pots

This is a really easy and impressive dessert. Make sure you buy good quality chocolate, it makes all the difference. Valrhona is the best, use the 64-70% depending on what is available near you.

I apologise for not being able to resist a picture of another "easy tart"
Ingredients
660gm Good quality dark chocolate
580ml double pouring cream
250ml milk 3 large eggs
60ml Good quality brandy or Cognac
3-4 Drops of orange oil (optional)
Zest of three oranges (very fine, avoid any white flesh)
1/2 quantity of sweet pastry (see recipe: Sweet Pastry)
Method
Melt chocolate in a double boiler. Bring milk and cream (add zest and orange oil if using) to simmering temperature. If using zest strain through muslin cloth, then pour over the warm chocolate. Cool and add whole eggs and Cognac, stir through. Pour into par baked tart case or ramekins. Bake for 20min (depending upon oven) at 120°C If baking in ceramic stand ramekins in a shallow tray of water and test after 20min, cooking time will be longer and depend upon the thickness of dish used.