Individual Chocolate Mousse Cakes

1. 1

   Preheat oven to 350F.

2. 2

   Butter and flour 12 3/4-cup custard cups.

3. 3

   Stir chocolate in bowl set over simmering water until smooth.

4. 4

   Remove.

5. 5

   Cool to lukewarm, about 10 minutes.

6. 6

   Using mixer, beat cream and cinnamon in medium bowl until soft peaks form.

7. 7

   Add liqueur; beat until stiff peaks form.

8. 8

   Beat eggs and brown sugar in large bowl until very light, about 5-6 minutes.

9. 9

   Gradually beat chocolate into egg mixture, then fold in cream mixture.

10. 10

    Divide batter among prepared cups.

11. 11

    Set cups in large roasting pan.

12. 12

    Add enough hot water to come halfway up sides of cups.

13. 13

    Bake until tops of cakes look dry, about 18 minutes.

14. 14

    Transfer cups to racks; cool cakes completely.

15. 15

    Cut around edges to loosen.

16. 16

    Turn out onto plates and serve with a dollop of whipped cream on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.