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For the Chocolate Cream: The base of the chocolate cream is a creme anglaise, which is poured over chocolate to make a ganache.
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Pour half of the sugar into a small mixing bowl and set the remaining sugar aside.
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Add the egg yolks and whisk until well combined.
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The mixture should be thick, smooth, and homogenous.
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Pour the heavy cream, milk, and remaining sugar into a non-reactive 3-quart heavy-bottomed saucepan, place it over medium-high heat, and bring to a boil.
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Temper the egg mixture with the hot mixture by carefully pouring about 1/3 of the hot mixture into the egg mixture.
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Whisk immediately to keep the eggs from scrambling.
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Pour the tempered egg mixture back into the saucepan and place over medium heat, stirring constantly with a rubber spatula.
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The liquid will begin to thicken.
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When it reaches 182 degrees on a candy thermometer and is thick enough to coat the back of a spoon, it is finished and should be removed from the heat.
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If you do not have a thermometer, you can tell that it is finished by using the following method: In one quick motion, dip the spatula into the creme anglaise and hold it down horizontally in front of you.
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With the tip of your finger, wipe a clean line down the center of the spatula.
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If the trail keeps its shape, the creme anglaise is ready.
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If the trail fills with liquid, cook it for another minute and repeat the test.
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The objective is to remove the creme anglaise from the heat just before it boils.
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If the creme anglaise boils, the egg yolks will scramble.
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If this happens, you can still use it if you mix it with a hand-held immersion blender, food processor, or a blender.
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You will need a blade to liquefy the scrambled egg pieces.
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Remove from the heat.
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Place the chopped chocolate in a medium-size mixing bowl and make a ganache by pouring the creme anglaise over the chocolate in two or three additions.
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Use a hand whisk to incorporate fully after each addition.
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The ganache should be thick, shiny, and smooth.
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Whisk in the Grand Marnier.
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Place in the refrigerator to cool and set.
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As the cream cools, the cocoa butter in the chocolate will harden and hold everything together.
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The cream will also become more flavorful as it cools.
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If you have time, make this a day in advance to give the chocolate flavor time to develop.
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(The chocolate cream can be stored in the refrigerator, tightly covered with plastic wrap, for up to 3 days.)
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For the Coconut Tuiles: Preheat the oven to 375 degrees.
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Combine the coconut, sugar, eggs, and butter in a medium-size mixing bowl and mix with a hand whisk until well combined.
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Place a silicon mat on a baking sheet.
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(If you do not have a silicon mat, you can use a nonstick baking sheet.)
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Use a small offset spatula dipped in water to spread 4-inch circles of the tuile batter on the mat or baking sheet.
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Place in the oven and bake until evenly light golden brown, 8 to 10 minutes.
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Allow the tuiles to cool on a wire rack.
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To Assemble: Place one tuile in the center of each plate.
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Dip a large spoon in hot water and roll it through the chocolate cream to form a quenelle, or egg-shaped scoop, of chocolate cream.
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Place the chocolate cream in the center of the tuile and repeat for the remaining plates.
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Top with a second tuile and another quenelle of chocolate cream.
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Top each with a third tuile.
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Garnish the plate with the chocolate sauce and creme anglaise.
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You could also use fresh berries in season or chocolate shavings.
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Serve immediately.
