In a pan, mix the single cream and sugar over a medium low heat. Mix until the sugar dissolves.
Break both the chocolate bars into small pieces and add to the cream/sugar mix.
Stir until all the chocolate has melted and the ingredients are well incorporated. Set aside to cool.
Add the whippable cream, icing sugar, and orange blossom extract to a bowl. Whisk until the cream starts to stiffen and holds soft peaks.
Pour the chocolate/cream mix into the whipped cream and gently fold to mix until the chocolate is fully incorporated. Try not to over mix.
Pour the mix into your choice of bowl or glass, carefully dividing the mixture between all four receptacles. You should have about 170 gms per portion.
Using the back of a spoon, gently smooth the surface and refrigerate for two hours until set.
Serve chilled, garnished with Brandy snaps, shaved chocolate, or any garnish of your choice.