Put the grated chocolate in a bowl. Boil the cream in small saucepan, then pour it over the chocolate and stir until melted.
Mix the icing sugar with the yogurt and egg yolks, then stir this into the chocolate. Allow to cool for 5 minutes, then stir in the biscuits and divide between 6 small glasses. Chill for 3 hours or overnight.
When ready to serve, pour the Cointreau over the orange segments, then place on top of each chocolate pot.
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