Happy Valentine’s Day! I hope you all are enjoying the day and taking time to celebrate the love you have in your life, whether it’s a significant other, your family, children, or friends.
If you’re making a special meal tonight and are stumped about what to have for dessert, or are scrambling for something quick and easy, this decadent beverage-turned-dessert certainly fits the bill. While you don’t actually bake hot chocolate (I think you would just end up with really hot hot chocolate, right?), I love the cute play on words and that you bake these in individual mugs. Warm from the oven, this is a cross between a very moist brownie, a baked pudding, and a chocolate soufflé. Basically, it’s one of the most amazing chocolate concoctions I have ever baked up. It’s quick, it’s easy, it’s rich, and it’s the perfect way to cap off just about any meal.
My Chief Culinary Consultant gets the Wall Street Journal and I usually browse through it every day or two; I usually stick to the main news section, the Marketplace section because there tends to be a lot of tech-related stories in there, and the Personal Journal section at the end, which is right up my alley. That’s the “fun” section, and in the weekend edition it’s loaded with all sorts of recipes. I’ve started clipping favorites, and a few weeks ago my CCC caught this as he was reading through the paper and brought it to my attention. We both thought it sounded fabulous and couldn’t wait to try it. What better time than for Valentine’s Day, right?! We both gave it two big thumbs up; I hope you enjoy it as much as we did!
What’s on your menu for tonight?
One year ago: Boston Cream Pie
Baked Hot Chocolate
Yield: 4 servings
Prep Time: 20 minutes | Bake Time: 15 to 20 minutes
9 ounces semisweet chocolate, finely chopped
6 tablespoons unsalted butter, cut into cubes
¼ cup granulated sugar
1. Preheat oven to 350 degrees F. Arrange four 1-cup ovenproof mugs or 8-ounce ramekins in a baking pan or roasting pan.
2. Melt the chocolate and butter together in a double boiler set over barely simmering water. Whisk occasionally until smooth. Remove from heat and set aside.
3. Stir the eggs and sugar together in a mixing bowl, then set the bowl over the simmering water. Stir until warm to the touch.
4. Remove from heat. Beat the egg mixture with an electric mixer on medium speed until light and fluffy, 3 to 5 minutes. Gently fold the egg mixture into the chocolate mixture.
5. Divide the batter evenly into the cups. Add enough very hot water to the baking pan to come halfway up the sides of the cups. Bake until the tops lose their glossy finish, 15 to 20 minutes. Carefully remove the cups from the pan.
6. Serve warm or at room temperature with marshmallows or whipped cream, if desired. You can refrigerate the baked hot chocolate for up to one day. To reheat, bring them to room temperature and then set in a 350-degree oven until warm, about 5 minutes.
(Recipe adapted from The Wall Street Journal)
Email | Print