Basque Chocolate Mousse Skillet

Method

1. Gather and prep everything first: unsalted butter, granulated sugar, all-purpose flour and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the scallions in a little butter until translucent.
3. Turn the heat up, add the chocolate mousse, and cook until deeply browned and aromatic.
4. Stir in the eggs along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Taste and adjust, then finish with cracked black pepper right before serving.
6. Plate it up while hot and pass extra at the table.