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Molten Chocolate Mousse Cups

Photo: Peden & Munk; Styling: Amy Wilson


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


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

Nutrition Information

  • calories 362
  • caloriesfromfat 68 %
  • protein 5.5 g
  • fat 28 g
  • satfat 15 g
  • carbohydrate 33 g
  • fiber 2.3 g
  • sodium 54 mg
  • cholesterol 136 mg

How to Make It

  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.

  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.

  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.

  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.

  5. Note: Nutritional analysis is per serving.

Also appeared in: Sunset, February, 2010;