Drain the mandarin oranges. (You will not need the juice from them). Set aside.
Melt the chocolate and half and half in a double boiler, once the chocolate has melted set to one side. Beat the sugar and yolks in a stainless bowl.
Over a double boiler until frothy, add the marsala and beat over the heat until it will hold its own weight. Mix together with the chocolate, and gently fold in the mandarin orange segments. Spoon into the flutes or parfait glasses. Garnish with the shavings and some of the mandarin orange segments and whipped cream (optional).
Makes 6 servings.
Date: October 30, 2002