Lightly oil ten 150ml pudding basins or ramekins.
Boil the double cream in a small pan, remove from heat, and stir in the chocolate until melted.
Add the zest of four oranges, 8 tablespoons of orange juice, and the sugar to the cream.
Squeeze excess water from the softened gelatine and stir it into the hot chocolate mixture until dissolved.
Strain the mixture through a sieve and divide it among the prepared basins.
Chill in the fridge to set overnight or for at least six hours.
Segment the remaining oranges over a bowl to catch juice and chill the segments.
Dip moulds briefly in boiling water and invert onto plates to serve with orange segments.