Chocolate Terrine with Creme Anglaise Recipe

To Make the Chocolate Terrine:
Bring one pint of heavy cream, 2 1/4 oz. sugar, and butter to a boil in a heavy sauce pot. Remove from stove and allow to cool for 5 minutes. Add chocolate and stir until fully melted. Finish with Grand Marnier.Line a small loaf pan with plastic wrap so no air lies between the wrap and the pan. Pour chocolate mixture into loaf pan and cool.To make the creme Anglaise:

Break the egg into 1 tbsp. cream. Add egg yolks, rest of cream, 2 oz. sugar, and vanilla. cook in a double boiler until mixture lightly coats the back of a spoon. Cool immediately by placing in an ice bath.Put sauce on plates. Place slices of terrine on the sauce, garnish with mint and orange segments.