Rating: 3.5 stars
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Bake this chocolate mousse straight out of the freezer. It couldn't be easier.

This Story Originally Appeared On sunset.com

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Credit: Peden & Munk; Styling: Amy Wilson

Recipe Summary

freeze:
3 hrs
total:
1 hr
Yield:
Makes 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

362 calories; calories from fat 68%; protein 5.5g; fat 28g; saturated fat 15g; carbohydrates 33g; fiber 2.3g; sodium 54mg; cholesterol 136mg.
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