Hot Chocolate Galettes
This recipe is presented to you by Ludo Lefebvre.
If you love the smell of hot chocolate, you'll love these miniature treats - they'll make you think there's a hot chocolate factory in your kitchen. They're all but pure chocolate, crispy on the outside and molten within.
- 3 ounces good-quality bittersweet (not unsweetened) chocolate, chopped
- 1 tablespoon unsalted butter
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoons all purpose flour
- Line four cupcake molds with paper cupcake liners; set aside. Stir the chocolate and butter in a heavy small saucepan over medium-low heat until melted and smooth, about 1 minute. Remove from the heat.
- Using an electric mixer, beat the sugar, egg and egg yolk in a large bowl until thick ribbons form on the surface of the batter when the beater is lifted, about 5 minutes. Sift the flour over the egg mixture, then fold in the flour. Fold in the melted chocolate mixture. Using a trigger ice cream scoop, spoon the batter into the prepared cupcake liners. Cover and refrigerate until cold, at least 1 hour or overnight.
- Preheat the oven to 400 degrees F. Remove the "cupcakes" from the cupcake molds and place them in their papers on a heavy baking sheet. Bake until the tops of the galettes puff and crack and a tester inserted into the center of the galettes comes out with moist batter attached, about 10 minutes. Transfer 1 galette to each of 4 dessert plates and serve warm.