Molten Chocolate Mousse Cups

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

 

Bake this chocolate mousse straight out of the freezer. It couldn't be easier.

Yield:

Makes 12
Total time: 1 Hours

Recipe from

Sunset

Recipe Time

Total: 1 Hours
Freeze: 3 Hours

Nutritional 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

Ingredients

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

Preparation

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.

Note: Nutritional analysis is per serving.

January 2014
Also featured in: Sunset, February 2010;
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