Notes: If making ahead, cover and chill up to 1 day. For creamiest texture, let desserts stand at room temperature about 30 minutes before eating. Serve topped with small spoonfuls of sweetened, softly whipped cream and more finely chopped chocolate.
6 ounces bittersweet or semisweet chocolate, chopped (about 1 cup)
1 large egg
3/4 cup whipping cream
How to Make It
In a food processor or blender, whirl chocolate until finely chopped. Pour into a bowl.
Add the egg to the food processor or blender.
In a 2-cup glass measure, heat whipping cream in a microwave oven at full power (100%) until cream boils, 1 1/2 to 2 minutes.
With processor or blender on high speed, add boiling cream to egg. Check temperature of mixture with an instant-read thermometer; if below 160°, pour mixture back into glass measure and reheat in microwave oven at full power just until it reaches 160°, stirring and checking at 15-second intervals.
Combine hot cream mixture and chopped chocolate in blender or processor; whirl until smooth, about 1 minute.
Pour chocolate mixture into 4 or 5 ramekins (1/2-cup size). Chill until softly set, 30 to 45 minutes.