Chocolate Panna Cotta with Orange Jelly

Soak 2 sheets of gelatin in cold water for 5-10 minutes.

Bring the cream with sugar to a boil in a saucepan.

Remove from heat and squeeze out the gelatin. Dissolve the gelatin in the warm cream by stirring well.

Meanwhile, melt the dark chocolate in a double boiler. Stir in the coffee and amaretto until you have a smooth mixture.

Gently pour the chocolate mixture into the cream while stirring continuously until everything is well combined.

Let the mixture cool to lukewarm (about 10-15 minutes), stirring regularly to prevent a skin from forming.

When the mixture starts to thicken nicely, divide it between 2 glasses or molds.

Let it set for at least 2 hours in the refrigerator, but check after 1 hour if the top is firm enough for the jelly layer.

Soak the half sheet of gelatin in cold water for 5-10 minutes.

Bring the orange juice to a boil in a small saucepan. Add a teaspoon of sugar to taste if desired.

Remove from heat, squeeze out the gelatin and dissolve it in the warm juice.

Let the jelly cool to lukewarm.

When the panna cotta in the glasses is thick enough (after about 1-1 1/2 hours), carefully pour a thin layer of orange jelly over the panna cotta.

Let the whole thing set for at least another 2 hours in the refrigerator (so at least 3-4 hours total chilling time).

Preheat the oven to 190°C (375°F).

Melt the butter in a small saucepan.

Mix the melted butter with powdered sugar, orange juice, marmalade and flour in a bowl until you have a smooth, even batter.

Let the batter firm up briefly in the refrigerator, about 10-15 minutes.

Line a baking sheet with parchment paper. Spoon small mounds of about 1 teaspoon of batter onto the sheet with plenty of space between them (they will spread).

Bake the tuiles for about 10 minutes in the preheated oven. Watch them carefully so they turn golden brown but don't burn.

Let the tuiles cool completely on the baking sheet (they will become crispy as they cool).

Store in an airtight container until serving.