Baked Hot Chocolate

Consider adding some bourbon....

Yield: 1 serving
Community Recipe from

Ingredients

  • 9 ounce(s) High quality semisweet chocolate Finely chopped
  • 6 tablespoon(s) Unsealed butter Cut into cubes
  • 4 Large eggs
  • 1/4 cup(s) granulated sugar

Preparation

  1. 1) Preheat oven to 350 degrees. Arrange 4 1 cup oven proof coffee cups, mugs or 8 oz ramekins in a baking or roasting pan.

  2. 2) melt chocolate and butter together in a double broiler set oer barley simmering water. Whisk occasionally until smooth. Remove from heat and set aside.

  3. 3) Stir eggs and sugar together in a mixing bowl, then set bowl over simmering water. Stir until warm to touch.

  4. 4) Remove from heat. Beat egg mixture with electric beater until light and fluffy, 3-5 minutes. Gently fold egg mixture into chocolate mixture.

  5. 5) Spoon batter into cups. Add enough very to water to baking pan to come halfway up sides of cups. Bale until the tops lose their glossy finish, 15 to 20 minutes. Carefully remove cups from pan.

  6. 6) Serve warm or at room temperature with a generous dollop of whipped cream, if desired.

  7. Puddings may be refrigerated for up to one day.

  8. To reheat bring the, to room temperature and then set in a 350 degree oven until warm,about 5 minutes.
February 2012

This recipe is a personal recipe added by Mansh1717 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Baked Hot Chocolate Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy