Thursday, March 4, 2010

Molten Chocolate Mousse Cups taste like Chocolate Air

I am a true Northwesterner. I love everything about it including the rain, the dripping forests and even the slugs. That is why I can't live without my Sunset magazine.

The quintessential Northwest magazine it has been in continuous publication since its first issue in May of 1898. There are only a handful of magazines that can boast of that kind of success. I believe the reason is that its editorial focus is on an area of the country that is absolutely riveting in its beauty and diversity.

They also have some really good recipes to go along with their pictures of ferns and waterfalls. Their February issue featured one of the most spectacular recipe sections they've ever published in my humble opinion. It was called a Bite Size Chocolate Party and it included a fabulous array of tiny chocolate desserts.

Consider Two-Bite Chocolate Cream Pies or Brownie Ice Cream Mini Sandwiches. And the Sugared Chocolate Beignets are definitely on my bucket list. The one that I did try and am recommending to you is the Molten Chocolate Mousse Cups!!!!

First let me say that they are remarkably easy to make and store in your freezer. Second, unless you're having a party or have an enormous family I recommend cutting this recipe in half. Third, pay attention to the cup size. They say 4 ounces and you should try to stick to that. I had these tiny cappuccino cups that were just too small and they didn't bake up well.


14 oz. bittersweet chocolate, chopped

3/4 cup unsalted butter

6 large eggs, seperated

1/4 tsp salt

1 cup sugar

Melt chocolate until almost completed melted and then remove from heat and stir until smooth. Set aside.

With a mixer on medium speed, 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. (This takes quite a while to get everything nicely incorporated). Spoon mixture into 12 - 4 oz. ovenproof coffee cups. Cover each cup with plastic wrap and freeze until ready to serve, at least 2 hours and up to 1 week. (I've kept mine longer and they still seem fine). Preheat oven to 325 degrees. Set cakes on a baking pan and bake until puffed, cracked on the edges, and wet looking in the center, about 30 minutes. Let cool 10 minutes before serving. (Mine get slightly more puffed and slightly less wet looking in the center but they are still heavenly).

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