Ingredients for Baked Hot Chocolate
- Semisweet Chocolate
- Unsalted Butter
- 2 large eggs
- Granulated Sugar
- Whipped cream, for serving
How to Make Baked Hot Chocolate
- Preheat oven to 350°F (175°C). Position a rack in the middle.
- Arrange ovenproof coffee cups or 8-ounce ramekins in a baking pan.
- In a double boiler, melt 6 ounces (170g) of bittersweet chocolate and 4 tablespoons (57g) of unsalted butter, whisking until smooth. Remove from heat and set aside.
- In a stand mixer bowl, whisk together 2 large eggs and 1/2 cup (100g) granulated sugar until pale and fluffy (about 3-5 minutes).
- Gently fold the egg mixture into the melted chocolate mixture until smooth.
- Spoon the batter evenly into the prepared cups, filling about ¾ full.
- Pour enough very hot water into the baking pan to come halfway up the sides of the cups.
- Bake for 15-20 minutes, or until the tops lose their glossy sheen and a wooden skewer inserted into the center comes out clean (the bottom will still be moist).
- Carefully remove the cups from the pan and let cool slightly.
- Serve warm, at room temperature, or chilled (refrigerate for up to 1 day, then reheat in a 350°F oven for 5 minutes).
- Top with a generous dollop of whipped cream and enjoy!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
53g
Fat
165g
Carbs
10g
