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Chocolate Raspberry Pot Pies




Source of Recipe


Buny


List of Ingredients




CRUST:
9 tablespoons cold unsalted butter, cut up
3/8 cup sugar
1 egg yolk
1/4 teaspoon vanilla
1/4 teaspoon baking powder
1 1/2 cups flour (scant)
1/4 cup dutch process cocoa

FILLING:
6 egg yolks
4 eggs
1/4 cup sugar
18 ounces chocolate, melted
10 tablespoons unsalted butter, melted
1 cup fresh raspberries
whipped cream for serving


Recipe



Crust: Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until fluffy. Add the egg yolk and vanilla and mix. Stir the remaining ingredients together, then add to the butter mixture and mix. Form the dough into a disk, wrap in plastic, and chill for 1 hour. Meanwhile, sprinkle a work surface with cocoa. Roll the dough out to about 1/8-inch thick, then cut rounds to fit the tops of the pies.

Filling: Heat the oven to 375ºF. Combine the egg yolks, the whole eggs, and the sugar in a mixer fitted with a whisk attachment and whip until fluffy and light. Stir the melted chocolate into the egg mixture. Stir in the melted butter. Use a ladle or pitcher to divide the filling among 10 to 12 ramekins. Gently push 3 raspberries down into each one. Arrange the ramekins on a baking sheet. Bake the pie filling for 6 minutes. Remove the pies but leave the oven on. Top each pie with a round of chocolate crust and bake another 8 to 10 minutes, until crisp. Let cool slightly and serve with whipped cream. Or let cool completely and rewarm before serving. Serve the same day. Yield: 10 to 12 servings