su – Molten Chocolate Mousse Cups
Photo: Peden & Munk; Styling: Amy Wilson

 

Yields Makes 12 Total Time 1 hr Freeze Time 3 hrs Total Time 4 hrs
Bake this chocolate mousse straight out of the freezer. It couldn't be easier.

How to Make It

Step 1
1

Put chocolate and butter in a medium metal bowl and set bowl over (not touching) simmering water in a pot. Heat until chocolate is almost completely melted; remove from heat, stir until smooth, and set aside.

Step 2
2

With a mixer fitted with the whisk attachment, whisk egg whites and salt in a bowl until foamy. With mixer still on, slowly rain in sugar and whisk until soft peaks form.

Step 3
3

Stir yolks into chocolate mixture until completely blended. Using a rubber spatula, gently fold in whites. Divide mixture among 12 small freezer- and ovenproof coffee cups or ramekins (4 oz. each). Cover each cup with plastic wrap and freeze at least 3 hours and up to 2 weeks.

Step 4
4

Preheat oven to 325°. Set ramekins on a rimmed baking sheet, remove plastic wrap, and bake until puffed, cracked on the edges, and just wet-looking in the center, 30 to 35 minutes. Let cakes cool 10 minutes before serving.

Step 5
5

Note: Nutritional analysis is per serving.

Ingredients

 14 ounces bittersweet chocolate, chopped
 3/4 cup unsalted butter
 6 large eggs, separated
 1/4 teaspoon salt
 1 cup sugar

Directions

Step 1
1

Put chocolate and butter in a medium metal bowl and set bowl over (not touching) simmering water in a pot. Heat until chocolate is almost completely melted; remove from heat, stir until smooth, and set aside.

Step 2
2

With a mixer fitted with the whisk attachment, whisk egg whites and salt in a bowl until foamy. With mixer still on, slowly rain in sugar and whisk until soft peaks form.

Step 3
3

Stir yolks into chocolate mixture until completely blended. Using a rubber spatula, gently fold in whites. Divide mixture among 12 small freezer- and ovenproof coffee cups or ramekins (4 oz. each). Cover each cup with plastic wrap and freeze at least 3 hours and up to 2 weeks.

Step 4
4

Preheat oven to 325°. Set ramekins on a rimmed baking sheet, remove plastic wrap, and bake until puffed, cracked on the edges, and just wet-looking in the center, 30 to 35 minutes. Let cakes cool 10 minutes before serving.

Step 5
5

Note: Nutritional analysis is per serving.

Molten Chocolate Mousse Cups