Based on a Mary Berry recipe. Heat a litre of double cream until almost boiling, then add 200g plain chocolate, chopped into small pieces.
Stir until the chocolate has fully melted, then add the grated zest of 4 oranges, together with 8 Tbs of juice, squeezed from two of the oranges.
Soak 4 leaves of gelatin in water for 10 minutes, squeeze dry and add to the hot chocolate mixture, stirring well until dissolved. Strain the
mixture through a sieve and pour into ramekins which you have brushed with vegetable oil. Chill overnight. To serve, run a thin knife around
the inside of the ramekins, dip the ramekins briefly in hot water, then invert onto plates to unmould, and serve with orange segments,
cutting between the membranes with a very sharp knife.