The Latest
This Petite Highland Park House Was Inspired by Resorts in Oaxaca and Ojai
Bake this silky, rich chocolate mousse straight out of the freezer. It couldn’t be easier and you can make a half-batch without compromising the results. For a molten center, stick with the 4-oz. size. For a cooked-through but still meltingly tender crumb, choose the heart-shaped ramekins or any other flat 3-oz. ramekins. Needless to say, they make a killer Valentine’s Day dessert.
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.
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.
Lightly beat yolks with a fork, and then stir 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) or 16 shallow heart-shaped ramekins (3 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 (or 15 to 20 minutes for 3-oz. ramekins). Let cakes cool 10 minutes before serving. Top with whipped cream and dust with cocoa, if you like.
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.
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.
Lightly beat yolks with a fork, and then stir 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) or 16 shallow heart-shaped ramekins (3 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 (or 15 to 20 minutes for 3-oz. ramekins). Let cakes cool 10 minutes before serving. Top with whipped cream and dust with cocoa, if you like.