Directions

1. In a saucepan, melt together the butter and the chocolate morsels, stirring constantly over medium-low heat.
2. In a large bowl, whisk together the eggs, the powdered sugar, the salt, and peppermint extract. Add the chocolate mixture and the flour. Mix well.
3. Pour the mixture into the 4 ramekins (fill each one about ¾ full).
4. Place the 4 ramekins on a baking sheet and bake in a 425-degree oven for about 13 minutes.
5. Watch these closely; you want the edges to be firmly set but the middles will still be somewhat soft. A thermometer should read about 160 degrees Fahrenheit before you remove from the oven. It’s easy to overcook these but they’ll still taste delicious even if you do.
6. Remove from the oven and allow them to sit for a few minutes. Run a knife around the edge of each ramekin and invert onto dessert plates. Top with whipped cream, fresh mint leaves, and crushed peppermint candies.