mariadnoca
Moderator
Saw these in the magazine and thought they might be nice for NYE
Molten Chocolate Mousse Cups
Bake this chocolate mousse straight out of the freezer. It couldn't be easier.
Sunset JANUARY 2014
Yield: Makes 12
Total:1 Hour
Freeze:3 Hours
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.
http://www.myrecipes.com/recipe/molten-chocolate-mousse-cups-10000001955935/
Molten Chocolate Mousse Cups
Bake this chocolate mousse straight out of the freezer. It couldn't be easier.
Sunset JANUARY 2014
Yield: Makes 12
Total:1 Hour
Freeze:3 Hours
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.
http://www.myrecipes.com/recipe/molten-chocolate-mousse-cups-10000001955935/