Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           plus 2 tablespoons butter -- cubed
  17 2/3  ounces        bittersweet chocolate -- chopped
     1/3  cup           plus 1 1/2 tablespoons unsweetened dutch
                        -- processed cocoa powd
   1      pinch         salt
   8                    egg whites
     1/3  cup           meringue powder
     1/2  cup           granulated sugar
   1      cup           heavy cream -- whipped to stiff
                        -- peaks
                        garnish:
                        candied orange or grapefruit peels
                        chocolate sauce

Preparation:

Preheat oven to 400 degrees. Butter and sugar individual ramekins. Place the butter in a 2 quart heavy bottomed saucepan over medium high heat until melted, about 5 minutes. Remove from heat. Add the chopped chocolate, cocoa powder, and salt and stir until well combined and all the chocolate has melted. Place the egg whites in a large mixing bowl and whip with an electric mixer on medium speed until foamy. Combine the meringue powder with the sugar. Increase the mixer speed to medium high adding the sugar one tablespoon at a time and whip to stiff peaks. Fold the warm chocolate mixture into the meringue until combined. Place the fondant batter in a pastry bag with a large opening. Pipe molds three-quarters full with the batter. Bake the fondants until they have risen about 1/2-inch over the top of the mold, 7 to 10 minutes. Pipe rosettes of whipped cream from a pastry bag fitted with a star tip. Garnish with candied orange or grapefruit peels. Remove the fondant from the oven. Invert each one over the center of a plate. Cover the fondant with chocolate sauce and serve.