Chocolate Terrine with Candied Oranges

Bring 1 quart water to boil & blanche oranges, covered, 5 minutes. Bring remaining quart of water & sugar to boil. Pierce skin of oranges all over with a thin skewer. Lower oranges into sugar syrup & simmer, uncovered, for 2 1/2 hours, turning occasionally. Remove with a slotted spoon to a rack & cool completely. While oranges are cooling, prepare the chocolate mixture. Bring cream slowly to a simmer, add chocolate, stir to melt over low heat. Line a rectangular mold 10x4x3 with plastic wrap, leaving an overhang to aid in removal later. Pour in about 1 1/2 c. of chocolate mixture & chill until firm. Arrange oranges, stem end to stem end, down the center of the mold. Pour in remaining chocolate. Chill overnight. Mint Sauce: Add coarsely chopped mint to milk that has been brought to a boil. Remove from heat & steep for 5 minutes. Strain the milk & discard mint. Whisk egg yolks & sugar, gradually adding warm milk. Return to low heat, whisking constantly, until mixture begins to thicken & coats a spoon. Do not boil. Chill sauce until ready to serve. Makes 2 c. To serve terrine, lift from mold, cut into slices with a serrated knife. Serve with mint sauce, & garnish with mint strips. Serves 20.