Zest the whole orange with a microplane. Cut the orange in half and juice it. You should get at least 2 teaspoons of zest and 3 tablespoons of juice. Set aside.

In a medium pot, simmer the milk and orange zest over medium high heat for about 5 minutes. Stir in the chocolate until it’s melted. Remove from heat and add a small pinch of salt (it sharpens the flavor nicely) and orange liquor.

While the milk is simmering, whip the heavy cream using an electric mixer until soft peaks form. Add the sugar and 3 tablespoons of orange juice and continue to whip until hard peaks form.

Divide the hot chocolate into 4 cups and top with orange whipped cream. If desired, sprinkle some orange zest and chocolate curls*. Enjoy!