|Mini Molten Chocolate Cocottes|
This Friday night, a few of our friends and cousins all baked these petite molten hearts together. After they were done baking, we all ate them watching a movie and...oh my gosh.... they we delicious! A few things to note about this recipe: use only the best quality chocolate available. Chocolate with 65% cocoa works brilliantly! Also, when baking, they do look a little dough like, but I assure you, it is the mousse.
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6 ounces bittersweet chocolate
1 1/2 sticks butter
4 medium eggs
1/2 cup sugar
1 cup flour
Zest of 1 orange
1. Preheat oven to 400 F. Butter and flour 4 mini coctottes or ramekins , tapping out any excess flour.
2. Place a bowl over a saucepan of boiled water and melt the chocolate and butter together. Stir until well blended, then let cool to room tempurature.
3. In a large bowl, whisk the eggs together, then beat in the sugar a tablespoon at a time. Continue beating until the eggs have tripled in volume, and ate pale yellow. This may take upwards of 15 minutes, 4 minutes with an electric whisk.
4. Fold the beaten eggs into the chocolate and gently blend the two. Sprinkle the flour into the cooled chocolate mixture, little by little and continue mixing until well blended.
5. Add the orange zest. Save a few strands for decoration. diving the batter into the four prepared coctottes (ramekins) and place, uncovered, in the oven on a baking sheet.
6. Bake for 12-15 minutes. When done, the batter will have risen. When you move the baking sheet slightly, there will be no movement in the center.
7. Dust the tops with powdered cocoa and garnish with reserved orange zest (optional). Serve immediately.
MAKES ABOUT 4 RAMEKINS WORTH OF MOLTEN HEARTS
RECIPE FROM MINI-COCOTTE COOK BOOK