Warm Chocolate Melting Cups With Creme Fraiche

Happy New Year! If you're anything like me this time of year, you are setting a few goals; cleaning out a closet or two (or in my case the garage Ugh!) and cutting back on the calorie intake. I think this one is my most challenging.

I have scoured the internet looking for delicious desserts that are a little more "figure friendly" than what I've been baking in the past and I have run across a couple of good ones. That's where this Warm Chocolate souffle comes in (although it isn't referred to a souffle, it certainly has the consistency of one). I have to admit though that the Creme Fraiche wasn't apart of the original recipe but after tasting it on it's own I felt like it needed a little "creaminess" added to it.

Now, the best part of this dessert was spending the day with my daughter Chelsea in the kitchen. She has turned out to be quite the baker (go figure) and I think she is going to do circles around me in no time.

INGREDIENTS

• 1-1/4 cups sugar, divided
• 1/2 cup cocoa
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 3/4 cup water
• 3/4 cup plus 1 tablespoon semi-sweet chocolate chips
• 1 tablespoon brewed coffee
• 1 teaspoon vanilla extract
• 2 eggs
• 1 egg white
• 10 fresh strawberry halves, optional
• 1 7.5 ounce container Creme Fraiche or Cool Whip (optional)

DIRECTIONS

• In a small saucepan, combine 3/4 cup sugar, cocoa, flour and salt. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from heat; stir in the chocolate chips, coffee and vanilla until smooth. Transfer to a large bowl.
• In another bowl, beat eggs and egg white until slightly thickened. Gradually add remaining sugar, beating until thick and lemon-colored. Fold into chocolate mixture.
• Transfer to ten 4-ounce ramekins coated with cooking spray. Place ramekins in a baking pan; add 1 inch of water to pan. Bake, uncovered, at 350 degrees for 20-25 minutes or just until centers are set.
• Add 2-3 tablespoons of sugar to container of Creme Fraiche and stir. Dollop on top of chocolate when cooled.

Ingredients

Sugar, flour, salt, coco. Add water, bring to boil.

Beat eggs, egg whites until thickened. Gradually add sugar and beat until thick and lemon colored.

Temper the chocolate as to not "scramble" your eggs. You do this by adding a little bit of chocolate mixture at first and fold in to incorporate. Do this in batches, folding with each addition.

Spray ramekins with cooking spray. Best to do this over the sink incase of overspray. 

(Chelsea ended up spraying the herbs though... Oops!)

 Fill ramekins about 3/4 full and place in a baking pan.

 Heat water

Fill baking pan with hot water half way up being careful not to get into chocolate mixture.

This process is called a water bath. It is the dish of water that baked goods requiring gentle heat are baked in, instead of placing them directly in the oven. This is for even baking and so dishes maintain a smooth and even texture.

SIDE NOTE

• I used less chocolate chips because in as much as I like chocolate, I don't like it overpowering. I found it to be perfect with 1 cup only. 
• Creme Fraiche is more like a sour cream but not as tart and more flavorful than whipped cream. The French use it as a gourmet addition to sauces and as the perfect topping for rich desserts. You can substitute regular whipped cream which is always good or for a low calorie topping use non dairy Cool Whip, that is equally as good.
• When serving, you can pop the ramekin in the microwave for about 10 seconds and then top with whatever topping you are using. SO DELICIOUS! You will want to make this over and over again. Word to the wise... It doesn't make very much. We filled only eight ramekins about 1/2 way so you may want to double the recipe.