Photo: Peden & Munk; Styling: Amy Wilson 
Total Time
1 Hour
Freeze Time
3 Hours
Yield
Makes 12

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

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Note: Nutritional analysis is per serving.

Also appeared in: Sunset, February, 2010

Ratings & Reviews

Easy and Scrumptious

ChocolateLover
March 01, 2016
This is my favorite chocolate recipe to make ahead and keep in the freezer until I am ready to heat and eat. I freeze them in paper cupcake liners in a cupcake/muffin pan and then transfer them to a freezer container for storage.They last months in a good freezer container because it takes me that long to eat this recipe. I usually bake just one at a time in  my toaster oven.

lindazak's Review

JanieV
November 02, 2014
This was an easy and elegant dessert. I made extra to have on hand for whenever.

JanieV's Review

Mimi67
January 29, 2014
N/A

Mimi67's Review

lindazak
January 27, 2014
N/A