Beat together the egg yolks and the sugar until pale and fluffy.
Place the milk and the cream in a saucepan and bring to the boil. Pour half of this mixture over the egg yolks and sugar and mix well. Return this mixture to the saucepan and heat to 82°C, stirring continually. The mixture is cooked when it coats the back of a spoon.
Break the chocolate into small pieces and place in a mixing bowl. Pass the cream mixture through a fine sieve on to the chocolate. Mix well until you have a smooth chocolate cream.
Pour the mixture into individual glasses or ramekins and chill.
Preheat the oven to 200°C.
Soften the butter to room temperature and then mix with the egg yolks, sugar, ground almonds and the flour. Mix by hand and then roll out on to a sheet of baking parchment. Cover with a second sheet of baking parchment and then chill in the fridge for 15 minutes.
Bake in the oven for 10 minutes and then cut into rounds and allow to cool.
Place the cream, milk, fresh mint leaves, icing sugar and food colouring in a food processor. Blitz until smooth and then pass through a fine sieve. Pour into a siphon and attach the gas canister.
Serve the emulsion on top of the chocolate cream and finish with an almond biscuit.
«Make sure that the chocolate cream is thoroughly set and then serve at room temperature.»