This is the perfect dessert for a romantic dinner, a dinner party or anytime you want to make an individual dessert. It’s very silky smooth, ultra chocolatey, and just enough to finish a great meal. Your spoon will just slide into the chocolate, and although it’s rich, it’s still very light.
I actually made these for a dinner party for four last Valentine’s Day and I served it with salted caramel ice cream.
We began the evening with this bacon beet flat bread with goat cheese and truffle honey.
We finished with this dessert. Perfect! Make sure you buy the highest quality chocolate because that’s what this dessert is all about.
A Word and Tip about Making Whipped Cream
If you want a firm whipped cream that doesn’t deflate, use this trick. Start with a teaspoon of cream cheese, and slowly a tablespoon of confectioner’s sugar. Slowing beat in the cream and and the vanilla until stiff peaks form. It will stay nice and firm.
I saw this recipe over at Joy of Baking, and she’s also made a video. You might want to check that out if you’re not sure about soft peaks and stiff peaks when whipping egg whites.
So tell me, will you making a special dessert for Valentine’s Day. How will you be celebrating?
- ½ cup (113 grams) unsalted butter, cut into pieces
- 6 ounces (170 grams) semi-sweet or bittersweet chocolate, finely chopped (high quality)
- 3 large eggs, separated
- ⅓ cup (65 grams) granulated white sugar
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon cream of tartar
- 1 tablespoon granulated white sugar
- Preheat oven to 400 degrees.
- Butter 4 6-8 ramekins. Dust with granulated sugar (which helps them rise).
- In a heatproof bowl, melt chocolate and butter, using a double boiler (over a pan of simmering water). You can make this by placing a stainless steel bowl or smaller sauce pan inside a larger saucepan. You don't want the pan to touch to water.
- Once melted, set aside to cool.
- Using electric mixer beat egg yolks with ⅓ cup of sugar until the eggs are golden and creamy.
- Add vanilla.
- Add chocolate mixture.
- Separate eggs in two bowls.
- Whip the egg whites until frothy.
- Add cream of tartar and whip until soft peaks forms.
- Add sugar and continue to whip until you have stiff peaks.
- Gently fold the egg whites into the chocolate mixture.
- Do not over mix.
- Pour into the sugared cups.
- Bake for 10-15 minutes. The outside will get done before the middle.
- Remove from oven while middle is still wobbly.
- Serve with ice cream or whipped cream.
More Gluten Free Chocolate Desserts from Spinach Tiger
I also have a Pinterest Board where all of my recipes reside in one board, the Spinach Tiger Pinterest Board.