Winner, winner, Chocolate Mousse?

I was so lucky to be the winner in Jennifer's giveaway recently over at

Bake Your Heart Out at J-Stan's Bakery. She's a fellow Arkansan who loves to cook and and share. You must go visit her blog and check out all of the delicious recipes! When I received the ramekins in the mail the other day, I immediately began thinking what to make in them. I am always searching for great recipes online and I found this one at Epicurious.com that looks decadent...just my cup of tea!

Grand Marnier Soufflés
from Epicurious.com
4 tablespoons (1/2 stick) butter, softened, plus additional for coating ramekins
1/2 cup sugar, plus additional for coating ramekins
1/2 cup all-purpose flour
2 tablespoons Grand Marnier
2 tablespoons simple syrup
16 small amaretti cookies
1 1/4 cups whole milk
1/2 vanilla bean
4 large egg yolks
5 large egg whites
1/2 cup sugar
6 (8-ounce) ramekins, large baking pan
Preheat oven to 375°F. Generously butter ramekins and coat with sugar, knocking out excess. Bring large saucepan of water to boil.

In small bowl, stir together 4 tablespoons butter and flour to form paste.

In second small bowl, stir together Grand Marnier and simple syrup. Add cookies, tossing lightly to coat, and let soak while preparing remaining ingredients.

Transfer milk to large saucepan. Split 1/2 vanilla bean lengthwise and scrape seeds into milk. Add bean. Set over moderate heat and bring to boil. Remove from heat and whisk in butter-flour mixture. Return to moderate heat and cook, whisking consistently, until thickened and smooth, about 2 minutes. Remove from heat and whisk in egg yolks and 1 egg white. Transfer soufflé base to large bowl and discard vanilla bean.

In second large bowl, using electric mixer, beat remaining 4 egg whites just until soft peaks form. Gradually beat in 1/2 cup sugar.

Whisk 1/4 of beaten egg whites into soufflé base to lighten. Gently but thoroughly fold in remaining whites.

Spoon 1/2 of batter into ramekins, filling each halfway. (Alternatively, spoon batter into large pastry bag and pipe into ramekins.) Transfer 2 soaked cookies to each ramekin. Top with remaining batter. Arrange ramekins at least 1 1/2 inches apart in large baking pan and add enough hot water to pan to reach 2/3 up sides of ramekins.

Bake soufflés until puffed and golden, 20 to 25 minutes. Remove pan from oven and transfer ramekins to rack. Sift confectioners' sugar over, then transfer ramekins to dessert plates. With 2 forks, pull open center of each soufflé and pour some crème anglaise into opening. Serve immediately.
Printable Recipe

This one from an old Bon Appetit is simple but would be so good on a cool Spring night....please Mother Nature give us one of those!!!

Pear and Dried Cherry Cobblers

with Ginger-Chocolate Chip Biscuit Topping from Bon Appétit
Filling
2 1/4 pounds firm but ripe Anjou, Bosc, or Comice pears, peeled, cored, cut into 3/4-inch dice
1/2 cup dried tart cherries
1/3 cup sugar
1 tablespoon finely chopped crystallized ginger
1 tablespoon all purpose flour
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
Topping
1/3 cup sugar
1 1/2 tablespoons chopped crystallized ginger
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1/3 cup mini semisweet chocolate chips
1/2 cup chilled buttermilk
Vanilla ice cream
For filling:
Preheat oven to 350°F. Butter four 1 1/4-cup custard cups or soufflé dishes; place on rimmed baking sheet. Combine first 5 ingredients in large bowl; toss to coat. Divide filling among prepared custard cups. Dot with 2 tablespoons butter. Bake until filling is hot and bubbling around edges, about 20 minutes. Maintain oven temperature.

Meanwhile, prepare topping:
Combine sugar and ginger in processor; blend until ginger is finely chopped. Transfer 1 tablespoon sugar-ginger mixture to small bowl; reserve. Add flour, baking soda, and salt to remaining sugar-ginger mixture in processor; blend 20 seconds. Add butter; using on/off turns, process until mixture resembles coarse meal. Transfer to medium bowl. Mix in chocolate chips, then buttermilk (mixture will be very moist).

Drop topping by heaping tablespoonfuls onto filling in custard cups (about 4 very generous tablespoons for each); sprinkle with reserved 1 tablespoon sugar-ginger mixture. Bake until topping is golden brown and filling is bubbling thickly, about 20 minutes. Cool 20 minutes. Serve cobblers with ice cream.
Printable Recipe

To be honest, though, I will use these for prep containers more than dessert cups. Ingredients of a recipe can be placed into the cups and not be overlooked as you bring a dish together. Thanks Jennifer for the wonderful giveaway and for sharing so many of your wonderful recipes!