Bring half of the cream and the grand marnier to the boil, take off the heat and stir in the chocolate. Cool the ganache in the fridge for at least 10 minutes. Make sure it is completely cool before incorporating moving on to the next stage.
Whisk the remaining cream to soft peaks and fold in the ganache. Spoon into ramekins and refrigerate for 20 minutes before serving with fresh raspberries on top.
«Use the cream and chocolate as a base recipe and flavour accordingly. Try using things like orange zest, mint liquer, chopped nuts or even pistachio paste»