Prep. and cooking time: 15 minutes
Oven temperature: Broil

A recipe from pastry chef Richard Chaillat

Preparing the oranges

1. remove the peel and white pith from the oranges; remove any seeds; cut into pieces;
2. caramelize lightly in a saucepan with 1 tbsp. sugar;
3. add a few drops of Grand Marnier at the last moment since the alcohol evaporates quickly.

Preparing the cream

1. in a bowl, whisk together the sugar and egg yolks until light and pale; 
2. bring the milk, heavy cream and cocoa powder to a boil; blend into the sugar-egg mixture; 
3. return to the heat  and cook to 85ºC. (185º F.), stirring constantly; remove the pan from the heat and stir in the coarsely chopped chocolate; 
4. pour through a fine-mesh strainer;
5. divide the orange pieces among 4 individual ovenproof ramekins; pour the chocolate mixture over top; 
6. sprinkle with granulated sugar or brown sugar;
7. place under the broiler until the sugar has caramelized;
8. let rest 4-5 minutes and serve.