• Prepare the orange halves: Slice oranges cleanly in half crosswise. Run a paring knife around the inside edge of the fruit and then use a spoon to carefully scoop out the flesh, keeping the peel intact. Place orange halves, cut-side up, in a muffin tin to stabilize. Refrigerate until ready to fill.
• Boil the cream: Add the heavy cream, sugar, and orange peels to a medium saucepan. Bring to a full rolling boil over medium heat, stirring frequently. Once boiling, continue to boil for 2 full minutes, maintaining a temperature close to 212°F.
• Add the orange and lemon juice: Remove the saucepan from the heat and remove the orange peels. Let the mixture cool just slightly. Slowly whisk in the strained orange and lemon juice (you need both as some oranges aren't always acidic enough to get the posset to set on its own). The mixture will thicken slightly as the acid reacts with the cream.
• Fill your oranges (or jars): Transfer the posset mixture to a liquid measuring cup for or use a ladle to carefully pour into the prepared orange halves (or small jars), filling nearly to the top. Make sure to leave 1/4 inch of space for the chocolate ganache layer.
• Chill and set: Refrigerate uncovered for 30 minutes, then loosely cover. Chill for at least 4 hours, or until fully set. The posset should hold its shape with a gentle jiggle. This can be prepped 1-2 days ahead of serving.

How to Make Chocolate Ganache

• In a microwave safe dish, add the heavy cream and dark chocolate chips.
• Place in the microwave for 1 minutes and 10 seconds.
• Remove and vigarously stir with a whisk until it becomes a shiny and smooth ganache. Let cool enough so that it's easily still porable but not so hot it will dissolve the set posset.

Assemble the Dessert

• Spoon or pour a thin layer of ganache (about 1–2 teaspoons) over each set of posset.
• Return to the refrigerator for 10-15 minutes to allow the ganache to set.
• Garnish with chocolate orange segments, orange zest, or sea salt right before serving.