Recipe courtesy of Michele Urvater

Molten Chocolate Puffs with Raspberry Cream

  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

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

Directions

  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.
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