Orange peel peel with a sharp knife, taking care possible less white part to be cut, because it is the bearer of the bitter taste. Sheet pour cold water and cook on low heat for 30 minutes. The water was decanted and again flooded with cold water. Boil about 15 minutes. Washed with cold water and cut into pieces. The sugar syrup and 1/2 cup Put water to boil. When the sugar is dissolved, put scabs and simmer another 10 minutes. Remove from heat and leave to cool in the syrup. Drained and pressed into 1/2 cup sugar. Stored in a closed container. Thus candied orange chunks. Melt the chocolate in a water bath and cool. Yolks, orange liqueur and 3 tbsp sugar put in a water bath, stirring constantly, until lightly starts to thicken. If the temperature is higher than 60 C, the mixture can be intercepted. Yolks mixed with chocolate and beat with mixer until the mixture is fluffy. Add 3 tbsp candied orange peel. The cream is mixed with 2 tbsp sugar and 1 tbsp liqueur until snow. Cream mix with chocolate egg mixture well. The finished sauce is poured into tall glasses. cream for garnish crashes with sugar and sprayed on the mousse. Decorate with the remaining candied peel, whole pieces of orange and orange syrup.