An impressive dessert bursting with rich chocolate and your choice of delicious ice cream!
2 scoops of Häagen-Dazs® ice cream (we’re using Vanilla Swiss Almond)
4 ounces chocolate, bittersweet
1/2 cup butter unsalted
3/4 cup sugar
1/2 cup cocoa powder
Preheat oven to 375F. Butter large muffin pans. Chop chocolate into small pieces.
Melt chocolate and butter in a double boiler, or in a metal bowl set over a saucepan of simmering water. Stir until smooth.
Remove bowl or double broiler from heat. Whisk in sugar to chocolate mixture. Add eggs and whisk well.
Sift 1/2 cup cocoa powder over chocolate mixture and whisk until combined. Pour batter into muffin pan no more than 1/2 full.
Bake for 10 minutes or until the top has formed a thin crust. Top with 1 scoop of your favorite Häagen-Dazs® ice cream.