- Step 1
Place the chocolate, orange juice and honey in a small saucepan over low heat. Cook, stirring, for 4 minutes or until the chocolate almost melts (don't allow the mixture to boil). Set aside for 5 minutes to cool slightly. Whisk until smooth. Stir in the egg yolks. Transfer to a large bowl. Set aside to cool completely.
- Step 2
Place the port in a small heatproof dish. Sprinkle with the gelatine. Place the dish in a small saucepan. Add enough boiling water to the saucepan to come three-quarters of the way up the side of the dish. Use a fork to whisk the mixture until the gelatine dissolves.
- Step 3
Stir the gelatine mixture into the chocolate mixture until combined. Use a large metal spoon to gently fold the cream into the chocolate mixture until just combined.
- Step 4
Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Use a large metal spoon to fold the egg white into the chocolate mixture until combined.
- Step 5
Divide among six 200ml-capacity serving glasses. Place in the fridge for 5 hours or until set. Top with extra cream and grated chocolate to serve.
Make it ahead: You can make this recipe up to 1 day ahead. Store, covered, in the fridge.