Preheat oven to 325°F.
In a small saucepan, combine the half n half, orange zest and salt. Cook on low heat until it begins to simmer. Remove from heat, cover and let it steep for 15 minutes.
Strain the orange zest and return the half n half mixture to the pan. Add the 1/4 cup of sugar and stir. Cook on low heat until it starts to simmer. Remove from heat and add the chocolate. Cover and let it sit for 5 minutes or until the chocolate has completely melted. Be sure to stir well.
In a large mixing bowl or cup (One with a pour spout work great for this.) stir the egg yolks, cocoa powder, orange extract, vanilla extract until combined. Slowly stir in the chocolate mixture, being careful not to mix too vigorously. You want to avoid creating too many bubbles.
Pour into 3 - 6oz. custard cups or 6 - 3oz. custard cups. Place each one in a glass baking dish, spaced evenly. Gently pour water into the baking dish until the water is half way up the sides of the custard cups. Loosely cover the top of the dish with foil. Carefully place the baking dish with custard cups into the oven.
Bake for 25-30 minutes, or until the custards are just set but slightly wobbly in the center. Carefully remove the cups and place on a cooling rack. Bring down to room temperature and chill in the fridge for four hours or over-night.
Before serving, top with whipped cream and chocolate shavings.