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

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Instructions

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.