Chocolate Prune Pave with Armagnac Creme Anglaise and Candied Orange Zest (or, a Recipe for Clarissa)

OK, Clarissa, here it is. It's beyond fabulous, and of course, you don't have to put Armagnac in the creme Anglaise. (btw, this is not on the epicurious site. Good thing I like you so much.)

1/2 pound pitted prunes
1/4 cup Armagnac (I guess you could substitute vanilla?)
1 lb. good bittersweet chocolate, chopped
1 1/2 cups heavy cream
2 cups creme anglaise (a different recipe)
candied orange zest (also a different recipe)

Oh wait!! I just found it. They call it something different. (a Marquise. ???)

Phew.