Heat the double cream with all the spices, chop the chocolate and add the cream – mix well.
Whip the egg with the sugar, and gently fold in the chocolate mousse. Add the Drambuie and half-fill 4 tall glasses.
Whip the cream, vanilla and sugar together to soft peak and divide between the 4 glasses. Refrigerate for 2 hours.
Place a non-stick pan on medium heat, add the Demerara sugar and let caramelise slightly. Add the orange fillets and cook on high heat for 1 minute. Add the juice and zest, set aside to cool down completely before dividing between the 4 glasses.