Grate 40g of the chocolate finely.
Grease three ramekins with half the butter and coat the insides with grated chocolate.
Melt the remaining butter and chocolate in a bowl over simmering water.
Beat the almonds, egg yolks, and cornflour into the melted chocolate.
Whisk egg whites to stiff peaks and gradually beat in the caster sugar.
Fold the egg white mixture into the chocolate base.
Fill ramekins halfway, add a truffle to each, and top with the remaining mixture.
Smooth the tops and chill in the fridge for a few minutes.
Preheat the oven to 180°C.
Bake the fondants for 10 to 15 minutes until risen but gooey.
Boil the milk, then stir in the crème de menthe.
Blend the milk mixture until frothy using a hand blender.
Serve the fondants drizzled with mint froth and fresh berries.