Preheat oven to 180ºC and lightly grease 8-10 ramekins.
Place sugar, butter and chocolate into TM bowl and melt 5 min/50°C/speed 1 stopping to scrape down sides of bowl as necessary.
Add all remaining ingredients and blend 15 sec/speed 5.
Half fill ramekins and bake for 10 minutes until almost set in the centre. Remove from the oven. They will keep cooking with residual heat, so don't worry if they look a bit under done.
To make sauce, place all ingredients into clean dry TM bowl and melt 5 min/50°C/speed 1. Stir to fully combine.
Serve whilst still warm with plenty of cream and the peppermint sauce. Micro mint leaves optional!!