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Start by taking the oranges and thoroughly wash them under cold water. Cut each orange in half, then slice them into thin segments, including the peel which adds a nice texture and flavor.

Next, in a large pot, combine the orange slices with water. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 45 minutes until the oranges are really soft.

Once cooked, add the sugar to the pot, stirring well to dissolve it. Continue cooking for another 30 minutes or until the mixture thickens. To check the consistency, place a spoonful of the marmalade on a plate and let it cool for a minute; it should be slightly gel-like. When ready, pour it into sterilized jars.

First, melt the dark chocolate over a double boiler or in the microwave in short bursts, stirring until smooth. Let the chocolate cool slightly while you prepare the other ingredients.

In a mixing bowl, beat the heavy cream until soft peaks form. In another bowl, whisk the eggs with sugar until the mixture is pale and fluffy. Carefully fold the melted chocolate into the egg mixture, then gently fold in the whipped cream.

Finally, dissolve the gelatin in a little warm water and add to the mousse mixture, followed by a splash of vanilla extract. Pour the mousse into a prepared cake mold and refrigerate for at least 4 hours or until set. Once set, you can remove it from the mold and decorate as desired.