Baked Hot Chocolate

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   1. Preheat oven to 350 degrees. Arrange four 1-cup ovenproof coffee cups, mugs or 8-ounce ramekins in a baking or roasting pan.

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   2. Melt chocolate and butter together in a double boiler set over barely simmering water. Whisk occasionally until smooth. Remove from heat and set aside.

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   3. Stir eggs and sugar together in a mixing bowl, then set bowl over simmering water. Stir until warm to the touch.

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   4. Remove from heat. Beat egg mixture with an electric beater until light and fluffy, 3-5 minutes. Gently fold egg mixture into chocolate mixture.

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   5. Spoon batter into cups. Add enough very hot water to baking pan to come halfway up sides of cups. Bake until the tops lose their glossy finish, 15-20 minutes. Carefully remove cups from pan.

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   6. Serve warm or at room temperature with a generous dollop of whipped cream, if desired. Puddings may be refrigerated 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.