Molten Chocolate Puffs with Raspberry Cream

1. 1

   Whip cream with confectioners' sugar and refrigerate.

2. 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. 3

   In a saucepan, melt 2 kinds of chocolate and milk over very low heat, stirring constantly.

4. 4

   Remove from heat and transfer to a bowl; cool slightly.

5. 5

   Whisk egg yolks into chocolate, one at a time, working fast so that they do not curdle.

6. 6

   Beat egg whites to soft peak stage.

7. 7

   Add sugar and beat until stiff but not dry.

8. 8

   Fold a quarter of whites into chocolate mixture to lighten it and fold lightened mix back into whites.

9. 9

   Spoon into ramekins and bake at 350 degrees for about 10 to 12 minutes; molten puffs should remain moist in center.

10. 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.

No nutritional information available.

No additional tips available.