Use candied orange peel to garnish the dish.
8 oz (250 g) bittersweet chocolate
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) unsalted butter
2 tbsp (25 mL) grated orange rind
1/4 cup (50 mL) orange juice
3 eggs, well beaten
1 cup (250 mL) whipping cream
2 navel oranges, peeled and pith removed
1/4 cup (50 mL) orange liqueur
1. Melt chocolate over low heat in a heavy pot, stirring occasionally. Draw 3-inch (8 cm) circles on parchment paper. Spoon one teaspoon (5 mL) of chocolate onto centre of circle and spread quickly with a spatula. If the discs are not quite perfect, don't worry. Refrigerate until chocolate discs are cold, using a spatula, remove from parchment paper. Refrigerate until needed.
2. Mix sugar, butter, orange rind, orange juice and eggs in a heavy pot. Stir gently over low heat until mixture is thick and coats the back of a spoon, about 10 to 15 minutes. Do not let the mixture boil or it will curdle. Cool mixture and place plastic wrap over mixture to prevent a skin forming.
3. Whip cream until it holds its shape and fold gently into orange cream.
4. Using a spatula, place one chocolate disc on serving plate. Top with 1 generous tablespoon (15 mL) of orange cream. Place another disc on top and another tablespoon of cream. Top with a third disc.
5. Remove peel and white pith from oranges. Cut in circles or wedges. Pour liqueur over the oranges and marinate for 2 hours or overnight in the refrigerator. Serve alongside the chocolate discs.