1) Dissolve 200 g of dark chocolate chopped in a small saucepan over low heat with 200 g of milk and 40 g of
sugar, stirring.

2) Divide it into 4 glasses. Gather in a saucepan 5 egg yolks and 120 g of sugar, mounted for 8 minutes with a whisk, then put the container in a bain-marie and add half a dl of orange liqueur.

3) Always mounting, cook the zabaglione for 6 minutes, until it is thick and fluffy. Let it cool down, pour on
chocolate, completed with bitter cocoa and serve