Place 25g caster sugar and 150ml water in a suacepan and bring to the boil, making sure sugar has dissolved. Boil 3mins.
Place 200g dark chocolate and orange choc in a blender, pour over and liquidise. Add 3 egg yolks and 150ml double cream and liquidise again. Pour into small expresso cups/ramekins and freeze for 4 hours.
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