Method
Place ½ the cream in a pan and bring to a simmer
Break the chocolate into small pieces and add into the cream, whisking until it is melted through
Remove from the heat and pour into a bowl
Add the remainder of the cold cream, gently stirring it in until well mixed
Cover the bowl and chill until it is really cold (at least a couple of hours and preferably overnight)
Grate the zest off the bottom of the oranges and set aside (this will help flatten the bottom of them. If they still don’t sit flat, take a very thin slice from the bottom, making sure not to cut into the orange)
Slice off the tops of the oranges and set aside
With a small sharp knife remove the flesh of the orange, trying to keep the segments whole and set them aside in a bowl with the juice
Scrape out the rest of the orange with a spoon
Gently carve faces into the skins (be as creative as you like but beware, it’s fiddly!)
Remove the chilled chocolate cream from the fridge
Add the orange zest and 4 tbsps. of the juice to the chocolate cream and whisk into peaks
Place a spoonful of the orange pieces in the bottom of each orange
Spoon or pipe the mixture into the oranges and top with an orange segment and the lid of the orange