Pour the cream into a small pan and heat gently. Meanwhile, break the chocolate into pieces (whacking it, still tightly wrapped, against the kitchen counter generally does the trick).
When the cream begins to simmer, remove it from the heat, add the chocolate, and stir until melted. When the mixture is smooth, stir in a pinch of salt and the whisky.
Divide the mixture between two ramekins, and chill for at least 2 hours, until set. Top with orange zest.