150 g (5 oz) plain dark chocolate, broken into small pieces
mint leaves, to decorate
cocoa powder, for dusting
75 ml (3 fl oz) crème de menthe liqueur
25 g (1 oz) caster sugar
1 tablespoon lime juice
300 ml (1/2 pint) double cream
To make the chocolate cups, melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Draw 6 x 12 cm (5 inch) circles on greaseproof paper and cut out 1 cm (1/2 inch) outside the lines. (Do not use baking paper, as the chocolate will run too much).
Place 6 upturned narrow tumblers or cups on a baking sheet. Spoon half the melted chocolate onto 3 of the greaseproof circles. Using a teaspoon, spread the chocolate within the drawn circles, making an attractive fluted edge.
Lift each circle over a tumbler so that it falls loosely around the sides. Repeat to make 3 more baskets. Chill for 15–20 minutes until firm. Carefully remove the greaseproof paper and chill the baskets again.
Meanwhile, to make the mint syllabub, place the liqueur, sugar and lime juice in a bowl and beat with a hand-held electric whisk, then whisk in the cream until it forms soft peaks.
Spoon the syllabub into the chilled chocolate cups and serve immediately, decorated with mint leaves and dusted with a little cocoa powder.