Baked Bittersweet Chocolate Mousse

Imagine holding a small ramekin in one hand, a spoon in another, the warm aroma of chocolate tickling your nose, the dusting of powdered sugar speckling the dark surface. The spoon slips in, and the smooth richness spreads over your palate, the intense chocolate melting on your tongue.

A recipe with 5 simple ingredients - make and enjoy ~

Baked Bittersweet Chocolate Mousse
from Kitchen Wench
makes for 8 ramekins

170 g bittersweet chocolate, finely chopped
1/4 cup milk (water or coffee, or 1/2 cup heavy cream)
1 1/2 tbsp liquor of your choice (rum, amaretto, brandy, etc.) - optional
3 large eggs
3 tbsp sugar

Melt chocolate over a double boiler with milk until smooth. Remove from heat and add in liquor if using it.


In a separate bowl, beat eggs and sugar using an electric beater until light and fluffy, about 3-4 minutes. The eggs should be pale and have the appearance of soft whipped cream.


Fold in 1/4 of the eggs into the chocolate mixture and stir to combine. This will lighten the chocolate and prepare it for the addition of the rest of the egg. In 2 stages, gently fold in the remaining egg mixture, being careful to not deflate it. Divide among ramekins and place ramekins in a baking pan.

Fill the baking pan with boiling water until it come halfway up the ramekin. Make sure that no water actually gets into the chocolate mixture. Bake in a preheated 320 F for 15-18 minutes, until the top is barely set. Allow mousse to cool (or not) before serving. Garnish with fruit, whipped cream, powdered sugar, etc.