If you’ve ever dreamt of having hot chocolate as a full-on dessert, don’t let your dreams just be dreams. This baked hot chocolate topped with whipped cream makes for a decadent treat.
10 ounces semisweet chocolate, chopped
1/2 cup butter, cut into pieces
5 eggs, separated, PLUS
1 egg white
2/3 cup sugar, divided
3 ounces bittersweet chocolate cut into 1/2-ounce pieces
1 cup whipped cream, for garnish
Preheat the oven to 350 degrees F. Grease ramekins or other individual heat-proof containers (such as coffee cups). Sprinkle the inside of the containers with granulated sugar.
Combine the semisweet chocolate and butter in the top of a double boiler over simmering, not boiling, water. Cook, stirring constantly, until the chocolate and butter have melted. Remove the pan from the heat and keep the mixture warm.
Combine the egg yolks and half the sugar in a mixing bowl. Beat on medium-high speed until the mixture is light. Stir the mixture into the warm chocolate.
In another (clean) mixing bowl, beat the egg whites until soft peaks form. With the mixer running, add the remaining sugar in small increments, beating until stiff peaks form.
Fold the egg white mixture into the chocolate.
Fill the ramekins 3/4ths full of the chocolate mixture. Place 1 piece of bittersweet chocolate in the center of each ramekin (it will sink down as the dessert bakes). Place the ramekins in the oven and bake at 350 degrees F for 15-20 minutes or until they are puffed and cracks begin to form in the tops.
Remove the ramekins from the oven and let cool slightly before serving with whipped cream.