Preheat the oven to 350 degrees Fahrenheit. Place eight 6-ounce ramekins on a
rimmed baking sheet, coating it with cooking spray.
In a separate bowl, sift the flour, sugar, cocoa powder, baking soda, salt, and baking
powder in the bowl of your electric mixer. Add the egg, oil, milk, mint extract, and a quarter
cup of water. Use the paddle attachment and mix it on medium-low speed for three
minutes or until the mixture is smooth and combined.
Divide the batter equally among the ramekins. Bake it for about 20 minutes or until the
centers come out clean when using a cake tester. Transfer the ramekins to the wire rack
and let it cool.
Run a knife around the sides of the cakes and unmold it. Then trim each cake until they
are one-inch high and put it on a baking sheet with parchment paper. After that, cut eight
strips of parchment paper (about 11x3 inches) and wrap it around the base of the cakes.
Keep the bottom flush with the baking sheet and secure the wrapped parchment paper
(like a collar) with tape.
Prepare the mousse by mixing the heavy cream in a bowl. Use the whisk attachment
and beat it on medium-high speed until you see soft peaks begin to form, which takes
almost four minutes. Transfer it to another bowl and refrigerate it for one hour.
Put the egg yolks in a clean bowl and use a clean whisk attachment to beat on high
speed until the eggs are pale and frothy, which takes about four to five minutes. Boil the
sugar, corn syrup, and two tablespoons of water until it's boiling over high heat and clear
with large bubbles, which takes one minute.
Reduce the mixer speed to medium-low and add the hot syrup to the egg mixture. Raise
the speed to medium-high and mix everything until it has thickened, which takes five
minutes. Stir the chocolate, mint extract, and salt with a rubber spatula.
Add about one-third of the chocolate mixture to the whipped cream and whisk
everything to combine. Insert the remaining chocolate mixture and whisk until everything is
combined. Press the mixture through a large-mesh sieve and into another large bowl,
throwing away any solids. Transfer the mixture to a large pastry bag with a large tip.
Pipe one-inch layers of mousse into each parchment collar and refrigerate until the
mousse sets, which is about four hours or overnight.
10. Make the shell by stirring the chocolate, heavy cream, and corn setup in a heatproof
bowl over a saucepan of simmering water. Add a spoonful of the chocolate shell to the
now set mousse. Refrigerate it for about one hour until the shell has set, then insert the
grated orange zest and top it with a sprig of mint leaves. Serve and enjoy!