Baked Chocolate Mousse with Salted Caramel Drizzle
1 cup of bitter-sweet chocolate, chopped
3 tablespoons of unsalted butter
3-finger pinch of salt
3 large eggs, separated
1 teaspoon of pure vanilla extract
½ cup of sugar
1 cup of granulated sugar
4 tablespoons (1/2 stick) of unsalted butter
¾ cup of heavy cream
2-finger pinch of kosher salt
In a double boiler, melt the chocolate, butter, and salt until almost completely melted. Remove from heat and finish melting by simply stirring until smooth. Set aside.
In the bowl of a stand mixer fitted with the whisk, whisk the egg whites on high speed until foamy. With the mixer running, slowly add the sugar and whisk until soft peak form.
Stir the egg yolks into the chocolate mixture until completely combined. Using a rubber spatula, gently fold in the whipped egg whites. Divide the mixture amongst 6 ramekins, cover with plastic wrap, and freeze for at least 4 hours.
When ready to bake, preheat the oven to 325 degrees F, place the ramekins on a baking sheet (straight from the freezer with plastic wrap removed) and bake until puffed up and cracked on the eggs with the center still slightly shiny, about 30-35 minutes. Cook for 10-15 minutes before serving.
In the meantime, make the caramel sauce. In a saucepan, heat the granulated sugar on medium low heat. Cook until the sugar melts and turns an amber color, about 5-10 minutes. Stir the remaining chunks of sugar continually until it dissolves with the rest of the sugar.
Stir in the butter until melted and combined.
Whisk in heavy cream and salt until thoroughly combined.
Drizzle over the baked chocolate mousse cups and enjoy!
Note: Prepared chocolate ramekins can be frozen for 1-2 weeks.