Melt chocolate in a double boiler and whisk in hot cream to make a ganache. Pour ganache into 2 (4 to 6-inch) tart pans that have a pop out bottom, and chill to set.
In a bowl combine mascarpone cheese, Grand Marnier and sugar. Fill a pastry bag with the mixture.
Pop out chocolate circles and pipe the cheese mixture on top.
Slice figs in half and layer around the top. Melt jam in a small saucepan. Brush figs with jam and garnish with violet leaves, rose petals and gold leaf.