Mix pudding powder, sugar and 50 ml water until smooth. Bring 300 ml water, wine and lemon peel to the boil, except for a little bit for decoration. Remove the pot from the stove. Stir in the pudding powder. Bring to the boil briefly, then let it cool down a little
Coarsely chop 4 chocolates. Separate the egg. Beat egg white until stiff. Whisk the egg yolks and stir into the pudding. Then fold in the egg white and finally the chopped chocolates. Pour lemon-praline cream into 4 dessert bowls and chill for 3-4 hours
Cut 2 chocolates in half. Whip cream until semi-stiff. Put a blob on each lemon cream. Decorate with praline halves, rest of lemon peel and possibly lemon balm