Just
what we need for this miserable weather, right? And you can always use another
chocolate recipe. This one I found in an Irish newspaper when I was there
last. It’s like a mousse but it should
be served hot or warm (with whipped cream or ice cream, if you’re feeling
indulgent).
If
you have a stand or hand mixer, they’re quick and easy to make. Better yet, you can make the batter ahead and
refrigerate, covered, for one or two days—just pop them in the oven when you’re
ready for them.
5-3/4
oz dark chocolate (not unsweetened), chopped
4
Tblsp water
3
large eggs, room temperature
1/4 cup sugar
(whipped
cream or ice cream optional)
Preheat
the oven to 325 degrees Fahrenheit. Place the chocolate and the water in a
heatproof bowl and melt in the microwave. (I won’t tell you what setting
because microwaves are so variable. You
don’t want to overcook the chocolate, so do it in 30 second bursts—and stir
between each burst.) When the chocolate is melted and fluid, set aside and let
cool a little.
Break
the eggs into your mixing bowl, add the sugar, and beat together with an electric mixer
or stand mixer (the latter will create more volume) until the mixture lightens and expands a bit, between 3 and 5 minutes. Fold a little of the egg
mixture into the chocolate, then pour the chocolate into the bowl with the eggs
and fold the two together (do not overbeat).
Pour
the mixture into ramekins almost to the top.
[You can prepare them up to this point and then refrigerate them for up
to two days, covered.]
Place
the filled ramekins in a baking pan large enough to hold them all and pour
enough boiling water to come halfway up the sides of your ramekins. Place the pan in the preheated oven and cook
for 25 minutes. The mixture will still
be soft and mousse-like, and will set up a little more if you let the ramekins
cool for 5-10 minutes (if you can wait that long!). Serve while still warm.
The original recipe said this made six, but I think those ramekins must have held about a quarter of a cup. I used four half-cup ramekins. Let me tell you, this is just the right size--intensely chocolate-y, so any more would be overkill.
This sounds like hot chocolate that went to heaven!
ReplyDeleteI can imagine a touch of flavoring in the whipped cream. Maybe some Bailey's?
These sound heavenly, Sheila. I am a huge chocoholic so I can always use another recipe involving my favorite ingredient!
ReplyDeleteI can't believe that four ingredients work together so well! And it's even good the day after (no, my husband and I did not consume all four of them at once). I don't know that I'd try reheating them, but it doesn't matter--they're still creamy.
ReplyDeleteWhat an easy yet amazing dessert to have for guests!
ReplyDeletePerfect, Sheila! Thanks for this. I will make them this weekend. For the vitamins.
ReplyDeleteHugs,
MJ
Oh yum!!! Got to love the Irish !
ReplyDeleteDaryl/Avery