Little Hot Chocolate Mousses


The point of these wonderful desserts is that the center is still blissfully liquid when you serve them, so don’t be tempted to cook them for any longer than the stated time. They are delicious served on their own or with ice cream.


  • 5 large eggs, plus 5 large egg yolks
  • ½ cup sugar
  • 8 oz. dark chocolate (at least 70 percent cocoa solids), broken into tiny pieces
  • sticks unsalted butter
  • ½ cup all-purpose flour
  • ½ cup unsweetened cocoa powder, plus extra for dusting
  • ice cream, to serve (optional)

8 ramekins, buttered, or nonstick dariole molds


Put the eggs, egg yolks, and sugar in a large bowl and beat with an electric hand-held mixer until the mixture is pale yellow, 10 to 15 minutes.

Put the chocolate and butter in the top of a double boiler set over simmering, but not boiling, water (do not let the bottom of the pan touch the water). Melt gently, stirring frequently, until smooth. Remove the top pan from the heat. Add a small amount of the egg and sugar mixture to the melted chocolate and stir until well mixed. Add the rest of the egg mixture and mix well. Sift the flour and cocoa powder into the bowl and gently fold it in with a large metal spoon until just mixed.

Stand the prepared ramekins or molds in a roasting pan to stabilize them and spoon the mixture into them (the mixture should come to just below the rim of the molds).

Bake on the middle shelf of a preheated oven at 350°F for 10 to 12 minutes until risen and just firm to the touch. Don’t cook them any longer than this or they will set inside.

Run a round-bladed knife around the inside of each mold to loosen the desserts, then carefully turn them out onto individual plates. Dust with cocoa powder and serve immediately, either on their own or with your favorite ice cream.