Ingredients:

  • 4 oz bittersweet chocolate (60-70% cacao), finely chopped
  • 1 tbsp Dutch-processed cocoa powder
  • 2 tbsp boiling water or espresso
  • 1 tsp pure vanilla extract
  • 1 pinch sea salt
  • 1 cup cold heavy whipping cream
  • 3 tbsp powdered sugar

Instructions:

  1. Place the chopped bittersweet chocolate, cocoa powder, and sea salt in a heat proof glass bowl.
  2. Set the bowl over a saucepan of simmering water to create a double boiler. Note: Ensure the water doesn't touch the bowl bottom.
  3. Stir the chocolate mixture gently with a spatula until glossy and completely liquid.
  4. Remove from the heat immediately.
  5. Stir the vanilla extract and boiling water (or espresso) into the melted chocolate.
  6. Let the mixture sit until it is lukewarm and still pourable.
  7. In a separate cold mixing bowl, combine the heavy whipping cream and powdered sugar.
  8. Whip with an electric hand mixer until stiff peaks form.
  9. Gently fold a small scoop of the whipped cream into the chocolate base to lighten the texture.
  10. Carefully fold in the remaining whipped cream with a rubber spatula until no white streaks remain.
  11. Divide into ramekins and refrigerate for 2 hours until firm and set. Gooey Chocolate Cake Cup for Two in 2 Minutes Recipe — Master this Gooey Chocolate Cake Cup for Two in 2 Minutes Recipe for a molten...Ice Cream Cake Recipe with Ice Cream Sandwiches and Chocolate Sauce — This Ice Cream Cake Recipe with Ice Cream Sandwiches and Chocolate Sauce tran...Chocolate Covered Strawberry Cupcakes: 13 Moist Bakery Treats — Master chocolate covered strawberry cupcakes with our step-by-step guide. Inc... $img_2$