Recipe - Molten Chocolate Puffs With Raspberry Cream (Mf)

1/3 cup Heavy cream
1 tablespoon Confectioner's sugar
10 Thawed frozen raspberries in
syrup
2 ounce Semi sweet chocolate
1 ounce Unsweetened chocolate
One fourth cup Milk
2 Egg yolks
3 Egg whites
1 One half tablespoon Sugar
4 Ramekins (One half cup capacity)
buttered & dusted w/
additional granulated sugar

Whip cream with confectioner's 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.

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 for 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.

Yield: 4 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC format by
Gail Shermeyer, 4paws@netrax.net

Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6561

Posted to MCRecipe Digest V1 #495 by 4paws@netrax.net (ShermeyerGail) on
Mar 02, 1997.