Black Pepper Corn Chocolate Cakes
Preheat oven to 325°. Wrap 12 teacups with plastic wrap and spray with vegetable oil. Place cups on a baking sheet. In the top of a double boiler or in a large, heatproof bowl fitted snugly over a saucepan with 2 inches simmering water, melt butter and chocolate and stirring until smooth. When melted add black pepper and the essential oils will start to perfume the air. Remove from heat and pour into tea cups or molds. Let mixture cool to room temperature then refrigerate. Remove from refrigerator, peel off plastic and dust cakes with cocoa powder; leave out until cakes are back to room temperature. Enjoy with fresh whipped cream and berries.