Chocolate Indulgence

Preparation:
We start with the mousse:
Whip the cream for a solid cream. Melt the chocolate on a microwave
and fold the chocolate to the whipped cream. Let it cool in the fridge
and continue with the muffins.
To the Muffins:
Sift together flour, cocoa, salt and baking powder. Add the sugar and mix
together. Create an hole in the middle of the dry ingredients and pour
in the eggs, oil and milk (or water). Mix just untill well blended.
Fill a muffin pan with the mixture- just 2/3 of the way.
Heat oven to 180C and bake for 15-20 minutes or untill a toothpick iserted to the middle
of the muffin comes out with a moist crumbs.
Let the muffins cool and then take off their mushroom heads.
Put the "heads" in a bowl and crumble it. Mix the crumbled "heads" with the mousse.
Now comes the dirty part: shape with the mousse a Crembo like hill using your hands
and place it on each bottom of a muffin. Continue with all 16 muffins.
After done, let the Crembos rest in the fridge for an hour.
Melt the chocolate and add about 2-3 spoons of canola oil.
Coat each Crembo with the melted chocolate using a spoon.
Good Luck :)
Couple of notes:
* I used baking soda instead of Baking powder because i didn't have any at the time
- You can make this switch only if you use a cocoa powder that has a great amount
of acidity so that the baking soda can neutrilize it's acidity.
**The baking time of the muffins in my oven took beyond 20 minutes.