Preheat the oven to 200C/400C/Gas 6. Grease four dariole moulds or ramekins with butter.
For the chocolate fondant, bring a little water to the boil in a saucepan, then reduce the heat to a simmer. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate and butter to the bowl and stir well until the mixture is smooth and well combined.
Remove the melted chocolate mixture from the heat, leave to cool, then stir in the egg yolks.
Whisk the eggs and caster sugar together in a separate bowl until pale and fluffy, then fold in the flour. Stir the chocolate mixture into the egg mixture until well combined.
Spoon the chocolate fondant mixture into the greased dariole moulds. Transfer to the oven and cook for 7-8 minutes or until the fondant is firm on the outside and warmed through but still sticky in the middle.
For the orange blossom cream, add the icing sugar, orange zest (retaining some to garnish) and orange blossom essence to the whipped cream. Continue to whisk until it holds its shape.
To serve, mix the orange segments and orange juice together. Turn out the chocolate fondants onto four serving plates. Place spoonfuls of the orange blossom cream alongside. Spoon the orange segments around the edge of the plate and garnish with the remaining orange zest.
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