DIRECTIONS :
1 . Preheat oven to 325 degrees Fahrenheit . 2 . Crack 6 eggs into a mixing bowl . 3 . Beat 3-5 minutes , until doubled in volume , using a whisk , handheld mixer , or a stand mixer . 4 . Fill the bottom pot of a double boiler with 1 inch of water . 5 . Add top bowl and place chopped chocolate and butter inside . 6 . Turn heat onto low , stirring the chocolate often , until melted . 7 . Slowly drizzle melted chocolate into the eggs , stirring to incorporate it all . I poured it in with my mixer on low . If you add too much warm chocolate all at once , you can cook the eggs , so go slowly , at least at first . 8 . Bring a pot of water to a boil . 9 . Set 18 small mason jars or ramekins on a rimmed baking sheet or in a roasting pan .
Equally divide the flourless chocolate cake batter among the jars . 10 . Tap down the cake batter and wipe the edges of the jar clean . 11 . Place baking sheet in oven and carefully pour the boiling water into the pan , allowing the water to go halfway up around the cake batter . 12 . Bake for 18-22 minutes until an instant read thermometer inserted into one of the cakes registers 140 degrees Fahrenheit . If you don ’ t have a thermometer just bake until the cakes no longer look really wet . Do not overbake . 13 . After the cakes are completely cooled , make the white chocolate mousse . 14 . Pour a tablespoon of water into a small bowl and sprinkle on the 1 teaspoon of gelatin . 15 . Allow it to bloom for 5 minutes . 16 . Meanwhile , clean out your double boiler bowl . 17 . Pour 3 / 4 cup heavy whipping cream into bowl and set over pot filled with 1 inch of water . 18 . Heat on low until warm . 19 . Add gelatin and stir until dissolved . 20 . Add white chocolate and stir . When half of the chocolate is melted , remove from the heat . Let it sit for about 2 minutes , then stir until melted . If it doesn ’ t all melt , heat for a minute or so longer .
21 . Pour melted white chocolate into a large mixing bowl , preferably one with a spout . Allow it to cool for 10 minutes .
22 . Meanwhile , whisk the remaining 1 1 / 4 cups of heavy whipping cream to soft peaks . Fold
1 / 3 of the whipped cream at a time into the melted white chocolate until light and fluffy . 23 . Crush the candy canes into small pieces . 24 . Pour white chocolate mousse over the cooled chocolate cakes . 25 . Sprinkle on crushed candy canes . 26 . Refrigerate for at least 2 hours . 27 . Allow to sit at room temperature for about 20 minutes before serving .
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