Ingredients
Chocolate mousse
Method
1.Make chocolate mousse. Combine chocolate, extract and half the cream in a medium heatproof bowl over a medium pot of simmering water, stir until smooth. Cool mixture 5 minutes, then stir in egg yolks. Beat remaining cream in small bowl with electric mixer until soft peaks form. Beat egg whites in another small bowl with electric mixer until soft peaks form, add sugar gradually, beat until dissolved. Fold cream into chocolate mixture, then egg whites. Spoon mixture into a shallow baking dish. Cover and refrigerate 4 hours or until firm.
2.Preheat oven to 160°C/325°F. Line 6-hole oversize (Texas) or 12-hole standard muffin pan with paper baking cups.
3.For large cakes, using a 1½-inch long petal cutter, cut out petals from after-dinner mints. For small cakes use a ½-inch long petal cutter to cut petals from after-dinner mints. Coarsely chop remaining mint pieces, reserve for cake mixture.
4.Combine chocolate and the water in small pot, stir over low heat until smooth.
5.Beat butter, extract, sugar and eggs in small bowl with electric mixer until light and fluffy.
6.Stir in sifted flour and cocoa, almond meal (make your own almond meal by grinding blanched almonds in a nut mill or food processor until they reach the consistency of cornmeal), warm chocolate mixture and reserved after-dinner mints. Divide mixture among baking cups, smooth surface.
7.Bake large cakes about 40 minutes, small cakes about 30 minutes. Turn cakes onto wire rack to cool.
8.Place a lightly greased collar of foil around each cake. Divide firm chocolate mousse evenly among tops of cakes. Freeze cakes for about 30 minutes to help set the mousse quickly.
9.Dust mousse with extra sifted cocoa and arrange petals on top in a flower. Gently remove foil and dip spatula in hot water and smooth sides of mousse.
