Prepare 8 small ramekins or cups by placing them on a sheet pan for easy transport.

Rub together ¾ cup of granulated sugar and 2 tablespoons of orange zest in a bowl until fragrant.

Combine 2⅓ cups of heavy cream with the orange sugar in a saucepan. Bring to a boil, then reduce heat and let simmer for 10 minutes.

Juice enough oranges to yield ½ cup of juice while the cream is simmering.

Strain the simmered cream into a bowl to remove the zest, then add the strained orange juice and stir well. Let the mixture sit for 20 minutes.

Spoon the mixture into ramekins and chill uncovered in the fridge for at least 1 hour, then cover and chill for an additional 3-4 hours.

Make the ganache by heating semi-sweet chocolate and 3 oz of heavy cream in a bowl in the microwave in 30-second bursts until smooth.

Top each chilled posset with a tablespoon of chocolate ganache and return them to the fridge to set.

Store the possets covered in the fridge for up to 2-3 days.