Chocolate mousse flowerpots
To make the chocolate mousse, place the chocolate in a bowl and melt over a pan of gently simmering water (do not allow the base of the bowl to touch the water). When the chocolate is almost completely melted, carefully remove the bowl from the heat, stir lightly and leave to cool for 10 minutes.
Whip the cream until soft peaks form. Slowly add the melted chocolate in a thin stream, whisking until combined. Divide the mousse between four 150ml/5½fl oz ramekins or metal pudding basins. Place in the fridge while you make the chocolate soil.
To make the chocolate soil, heat the caster sugar with 2 teaspoons of water in a small saucepan over a low heat, stirring constantly. As soon as the sugar has dissolved, increase the heat and boil the sugar, stirring constantly. Take care as the sugar syrup will be extremely hot. When the syrup starts to go grainy but not coloured, reduce the heat, add the grated chocolate and stir constantly until the mixture breaks down and forms a chocolate caramel crumble, or dust. Leave to cool for at least 20 minutes.
To serve, top the mousse with the chocolate soil and place mint sprigs into each pot, or decorate with fresh edible flowers, if you like.