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Finely chop dark chocolate and set aside.
Pour oat cream into a small pot, stir in maple syrup, vanilla, cardamom and agar flakes, bring to a boil and leave to simmer for about 10 minutes stirring frequently until the flakes have dissolved.
Take off the heat, remove the cardamom pods and add rose water. Stir in chopped chocolate and mix until completely melted.
Pour evenly into 4 serving glasses and place into a fridge for about 1 hour until set.
In double boiler gently melt the chocolate for the topping.
Place sheet of greaseproof baking paper on top of a baking sheet. Using a small spoon make little disks with the melted chocolate and sprinkle with some dried rose petals. You can also use a piping bag with a small nozzle and make small hearts if you like. Place into a freezer to set.
Before serving sprinkle mousse with dried rose petals, add the chocolate disks and fresh rose petals if you like.
Serve and enjoy!