Chocolate Quenelles with Orange Sauce soft and indulgent

bring the milk to boil with the cream and split vanilla pod.
pour over the yolks mixed with the sugar, incorporate the melted coating; blend at low speed the mixture to smooth it, set aside and let it set in the cold.
make quenelles using spoons dipped in hot water
orange sauce method:
bring 1/2.1 qt (2 liter) of orange juice to boil, pour over 4 whole eggs blanched with 8.75 oz (250 g) of sugar, and cook like pastry cream.
there you have it a very good dessert for all kinds of sweet-tooths!!!! easy to make but somewhat rich.
adjust the size of the spoons, therefore the quenelles, according to your guests and the meal served!! for the orange sauce the quantities are generous, I only use 1.1 cups (25cl) of juice.
for the cooking I don't bring to boil as one should for pastry cream, I cook it rather to the ribbon stage like an English cream.
for presentation make orange segments peeled to the quick and serve with a small tuile.
there I hope I was clear enough in my explanations!
the author of the recipe (the real one...) is bruno pastorelli mof pastry chef!!!