YieldsMakes 12 4-oz. ramekins or 16 3-oz. heart-shaped ramekinsTotal Time1 hrFreezing Time (at least)3 hrsTotal Time4 hrs
AuthorMargo True

Bake this silky, rich chocolate mousse straight out of the freezer. It couldn’t be easier and you can make a half-batch without compromising the results. For a molten center, stick with the 4-oz. size. For a cooked-through but still meltingly tender crumb, choose the heart-shaped ramekins or any other flat 3-oz. ramekins. Needless to say, they make a killer Valentine’s Day dessert.

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

Lightly beat yolks with a fork, and then stir 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) or 16 shallow heart-shaped ramekins (3 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 (or 15 to 20 minutes for 3-oz. ramekins). Let cakes cool 10 minutes before serving. Top with whipped cream and dust with cocoa, if you like.

Ingredients

 14 ounces bittersweet chocolate, chopped
 3/4 cup unsalted butter
 6 large eggs, separated
 1/4 teaspoon salt
 1 cup sugar
 Sweetened whipped cream and a sprinkle of cocoa powder, for topping

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

Lightly beat yolks with a fork, and then stir 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) or 16 shallow heart-shaped ramekins (3 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 (or 15 to 20 minutes for 3-oz. ramekins). Let cakes cool 10 minutes before serving. Top with whipped cream and dust with cocoa, if you like.

Molten Chocolate Mousse Cups