Molten Chocolate Puffs with Raspberry Cream Recipe

Name: Molten Chocolate Puffs with Raspberry Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Whip cream with confectioners' sugar and refrigerate.
2
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.
3
In a saucepan, melt 2 kinds of chocolate and milk over very low heat, stirring constantly.
4
Remove from heat and transfer to a bowl; cool slightly.
5
Whisk egg yolks into chocolate, one at a time, working fast so that they do not curdle.
6
Beat egg whites to soft peak stage.
7
Add sugar and beat until stiff but not dry.
8
Fold a quarter of whites into chocolate mixture to lighten it and fold lightened mix back into whites.
9
Spoon into ramekins and bake at 350 degrees for about 10 to 12 minutes; molten puffs should remain moist in center.
10
To serve: bring them to the table; break each one open with a spoon and add raspberry cream in the center of each puff.

1126

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 cup heavy cream, 1 tablespoon confectioners' sugar, 10 thawed frozen raspberries in syrup, 2 ounces semi sweet chocolate, and more.

Yes, Molten Chocolate Puffs with Raspberry Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Molten Chocolate Puffs with Raspberry Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions