Individual Chocolate Mousse Cakes

These are simply irresistible,especially with softly-whipped cream on the side.

• Ready In: 40 mins
• Serves: 12

Ingredients

• 14  ounces  best-quality bittersweet chocolate, chopped
• 1 1⁄4 cups  chilled  whipping cream
• 1  teaspoon ground cinnamon
• 1⁄4 cup Grand Marnier or 1⁄4 cup  orange liqueur
• 6  large eggs
• 1⁄2 cup  packed golden brown sugar

• Garnish

•  whipped cream

Directions

1. Preheat oven to 350F.
2. Butter and flour 12 ¾-cup custard cups.
3. Stir chocolate in bowl set over simmering water until smooth.
4. Remove.
5. Cool to lukewarm, about 10 minutes.
6. Using mixer, beat cream and cinnamon in medium bowl until soft peaks form.
7. Add liqueur; beat until stiff peaks form.
8. Beat eggs and brown sugar in large bowl until very light, about 5-6 minutes.
9. Gradually beat chocolate into egg mixture, then fold in cream mixture.
10. Divide batter among prepared cups.
11. Set cups in large roasting pan.
12. Add enough hot water to come halfway up sides of cups.
13. Bake until tops of cakes look dry, about 18 minutes.
14. Transfer cups to racks; cool cakes completely.
15. Cut around edges to loosen.
16. Turn out onto plates and serve with a dollop of whipped cream on the side.