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I like to serve this w/ citrus segments & warm chocolate fudge sauce. A beautiful and easy dessert!


  • 8 oz Bittersweet chocolate
  • 1/2 C Sugar
  • 1/4 C Water
  • 1 C Heavy Cream
  • 2 Eggs


  • Bittersweet chocolate, roughly chopped: 8 oz. (splurge on a really great chocolate here, such as Valrhona or El Rey)
  • Place the chocolate into a clean, dry metal or glass bowl.
  • Place the sugar and water into a small saucepot and place over medium heat.
  • Stir the mixture just until the sugar dissolves.
  • Use a wet pastry brush to brush down any granules of sugar that are on the sides of the pot.
  • Allow the mixture to boil until it becomes a rich caramel color.
  • Immediately remove the pot from the heat and pour the caramel over the chocolate.
  • Allow the mixture to sit for 2-3 minutes before whisking smooth.
  • Beat the cream until soft peaks form and then set aside.
  • Whisk the eggs into the chocolate until completely combined.
  • Add the cream to the chocolate mixture and gently fold until completely combined.
  • Immediately transfer the mixture to 4-oz. ramekins or molds and place into the freezer.
  • Allow the mixture to freeze for at least 4 hours before serving.
  • To umnold, dip each ramekin into hot water for 5-10 seconds and then invert the dish onto a plate.
  • Drizzle with fudge sauce to cover any imperfections!

Categories: Dessert  Mousse 
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