Recipe courtesy of Michele Urvater

Molten Chocolate Puffs with Raspberry Cream

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  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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1/3 cup heavy cream

1 tablespoon confectioners' sugar

10 thawed frozen raspberries in syrup

2 ounces semi sweet chocolate

1 ounces unsweetened chocolate

1/4 cup milk

2 egg yolks

3 egg whites

1 1/2 tablespoons sugar

4 (1/2 cup capacity) ramekins, buttered and dusted with additional granulated sugar


  1. Whip cream with confectioners' sugar and refrigerate. Drain raspberries from their syrup and puree until smooth in food processor; force them through a sieve to remove seeds and fold puree into whipped cream; refrigerate.
  2. In a saucepan, melt 2 kinds of chocolate and milk over very low heat, stirring constantly. Remove from heat and transfer to a bowl; cool slightly. Whisk egg yolks into chocolate, one at a time, working fast so that they do not curdle. Beat egg whites to soft peak stage. Add sugar and beat until stiff but not dry. Fold a quarter of whites into chocolate mixture to lighten it and fold lightened mix back into whites. Spoon into ramekins and bake at 350 degrees for about 10 to 12 minutes; molten puffs should remain moist in center. To serve: bring them to the table; break each one open with a spoon and add raspberry cream in the center of each puff.