For the light mousse, chop cooking chocolate and nougat. Melt in a saucepan in a hot water bath. Whisk egg and egg yolks in a baking bowl in a hot water bath with the whisks of a mixer until thick. Whip the cream until stiff. Stir dissolved chocolate mixture into egg mixture and fold in whipped cream. Chill.
For the dark mousse, melt the cooking chocolate in a saucepan in a hot water bath. Whisk the egg and egg yolks with the coffee in a baking bowl in a hot water bath until thick. Whip the cream until stiff. Stir the dissolved chocolate mixture into the egg mixture and fold in the whipped cream.
Pour half the amount of dark mousse into a large enough bowl, top with half the amount of light mousse. Leave to cool for 1 hour. Top with the remaining dark mousse and the remaining light mousse, and set the baking dish to cool, preferably overnight.
Rinse two oranges, rub dry and separate them from the peel with a peeler in shavings thin enough to leave the white skin on the fruit. Rinse shavings with boiling hot tap water, let drain, and roll in sugar.
Set aside.
To prepare the sauce, squeeze all 6 oranges. Measure 50 ml of juice and strain through a fine sieve. Melt the sifted fine sugar at a moderate temperature. Extinguish with the orange juice and thicken the sauce in about 20 minutes.
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