This Baked Hot Chocolate Recipe is a cozy indulgence that feels like a warm hug in a mug. Rich, velvety chocolate melds with a creamy, custard-like texture, creating a dessert that’s both decadent and comforting.
In just 40 minutes, you’ll have a heavenly treat that’s perfect for chilly evenings or sweet cravings. The aroma of melted chocolate and vanilla will fill your kitchen, promising pure bliss with every spoonful.
Each bite offers a luscious blend of smooth, gooey chocolate and a lightly toasted top, making it irresistible. Whether you’re sharing it with loved ones or savoring it solo, this dessert is a delightful escape. Its simplicity and elegance make it a standout, proving that sometimes the best things come in the smallest packages.
Ingredients for a Heavenly Mug of Bliss
- 2 cups (12 oz/340 g) dark or bittersweet chocolate, finely chopped (use high-quality chocolate for best results)
- ½ cup (4 oz/115 g) butter, diced (unsalted preferred)
- 6 large egg whites
- ⅓ cup (2½ oz/71 g) granulated sugar, divided (first portion for egg whites)
- ⅓ cup (2½ oz/71 g) granulated sugar (second portion for egg yolks)
- 5 large egg yolks
- ½ cup (3 oz/85 g) bittersweet chocolate bar, cut into six ½ ounce pieces (for topping)
- ½ cup (4 fl oz/120 ml) heavy whipping cream (for whipped cream topping)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Butter six (6-ounce) oven-safe mugs or ramekins and place them on a deep baking sheet. Set aside.
- Melt the chocolate and butter together using a double boiler or microwave. Stir until smooth, then set aside to cool slightly.
- Whip the egg whites: In a stand mixer with a whisk attachment (or using a handheld mixer), beat the egg whites on high speed until soft peaks form, about 4 minutes. Gradually add the first ⅓ cup of sugar, one tablespoon at a time, and continue whipping until stiff, glossy peaks form, about 2 more minutes. Transfer to a clean bowl.
- Whip the egg yolks: In the same mixer bowl (no need to clean), combine the egg yolks and the remaining ⅓ cup of sugar. Whip on high speed until pale and thickened, about 5 minutes.
- Combine chocolate and yolks: Add the cooled chocolate mixture to the whipped yolks and mix until fully combined. Remove the bowl from the mixer.
- Fold in the egg whites: Using a metal spoon, gently fold ⅓ of the whipped egg whites into the chocolate mixture to loosen it. Once incorporated, fold in the remaining whites until just combined.
- Divide and top: Spoon the mixture evenly into the prepared mugs or ramekins. Top each with a ½ ounce piece of bittersweet chocolate.
- Bake: Place the baking sheet in the oven and bake for 15-20 minutes, until the tops are puffed and slightly cracked.
- Whip the cream: While baking, whip the heavy cream to soft peaks using a handheld mixer or whisk. Refrigerate until ready to use.
- Serve: Let the baked hot chocolate rest for 5 minutes after baking. Top each mug with a generous dollop of whipped cream and serve immediately. Reheat leftovers in the microwave for 45 seconds if needed.
Perfect Pairings: Sauce and Topping Ideas
Elevate your baked hot chocolate with a drizzle of *caramel sauce* or a sprinkle of *sea salt* for a sweet-and-salty twist. For a festive touch, add a dusting of *cocoa powder* or *cinnamon*. If you’re feeling adventurous, try a scoop of *vanilla ice cream* for a delightful contrast in temperature and texture.
Serve in Style: Presentation Tips
Serve your baked hot chocolate in *clear glass mugs* to showcase its luscious layers. Add a sprig of *mint* or a *chocolate shaving* garnish for a professional touch. Pair it with *shortbread cookies* or *biscotti* for a cozy, café-like experience.
Leftovers Love: Storage and Reheating
Store any leftovers in the fridge in an *airtight container* for up to 2 days. When ready to enjoy, reheat in the microwave for *45 seconds* or until warm. For best results, add a fresh dollop of whipped cream right before serving to restore its creamy texture.
Time-Saving Hacks: Streamline Your Prep
Use *pre-chopped chocolate* to save time on preparation. If you’re in a rush, whip the egg whites and yolks simultaneously using *two separate bowls and mixers*. You can also prepare the mugs and melt the chocolate ahead of time to make the process even smoother.
Equipment Essentials: What You’ll Need
Ensure you have *oven-safe mugs* or *ramekins* that can withstand 350°F (180°C). A *stand mixer* or a *handheld electric mixer* is key for whipping the egg whites and yolks to perfection. A *double boiler* or *microwave-safe bowl* will make melting the chocolate a breeze.
Baked Hot Chocolate Recipe: A Heavenly Mug of Bliss
Ingredients
- 2 cups dark or bittersweet chocolate, finely chopped
- ½ cup butter, diced
- 6 large egg whites
- ⅓ cup granulated sugar
- ⅓ cup granulated sugar, divided
- 5 large egg yolks
- ½ cup bittersweet chocolate bar, cut into six ½ ounce pieces
- ½ cup heavy whipping cream
Instructions
- Preheat the oven to 350°F (180°C) and butter six (6-ounce) oven-safe mugs or ramekins. Place on a deep baking sheet and set aside.
- Melt the chocolate and butter together either over a double boiler or gently in the microwave. Set aside to cool.
- In the bowl of a stand mixer fitted with a whisk attachment (or with a medium bowl and handheld electric mixer) whip the egg whites on high speed until soft peaks are formed, about 4 minutes.
- Gradually add ⅓ cup (2½ oz/71g) of sugar, one tablespoon at a time, and then continue to whip to stiff, glossy peaks, about 2 more minutes.
- Transfer the whites to a clean bowl, then add the yolks and remaining sugar to the stand mixer and whip on high speed until pale and thickened, about 5 minutes.
- To the yolks, add the cooled chocolate mixer until combined. Then remove the bowl from the machine.
- Using a metal spoon, fold ⅓ of the whites into the chocolate mixture to loosen it. Once incorporated, fold in the remaining whites.
- Divide the mixture evenly among the prepared mugs or ramekins, then top with a piece of bittersweet chocolate.
- Bake for 15-20 minutes, until puffed and slightly cracked.
- While baking, whip the cream to soft peaks in a medium bowl with a handheld electric mixer or by hand with a wire whisk. Refrigerate until ready to use.
- Let the baked hot chocolate rest for 5 minutes, then top with a generous dollop of whipped cream and serve immediately. If there are leftovers you can reheat in the microwave for 45 seconds or so.