Flourless Chocolate Fudge Cups



Recipe by Chef Christine






4 oz. Felchin bittersweet chocolate pieces

1 T. vegetable oil

3 T. Dutch process cocoa powder

4 egg whites (extra large or jumbo eggs)

1 c. light brown sugar, firmly packed

1 t. pure vanilla extract






Preheat oven to 350. Stir chocolate pieces and oil in glass measuring cup; microwave on HIGH for 1-2 minutes,

until completely melted. Stir in cocoa powder; let sit 5 minutes.


Beat egg whites and brown sugar with electric mixer on high, about 3 minutes or until tripled in volume.


Reduce speed to medium-low; blend in melted chocolate and vanilla until well combined.


Spoon batter into 8 paper lined medium size muffin pans (Muffin cups can be filled to the top.)


Bake 18 minutes or until puffed and center is set. Remove from oven; let stand in pan for 5 min.


Serve warm or cooled with whipped cream.






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