Chocolate Raspberry Pot Pies |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 10 |
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Ingredients:
9 tablespoons (1 stick plus 1 tablespoon) cool unsalted butter, cut into pieces |
3/8 cup sugar |
1 egg yolk |
1/4 teaspoon pure vanilla extract |
1/4 teaspoon baking powder |
scant 1 1/2 cups all-purpose flour |
1/4 cup cocoa powder, preferably dutch-process, plus extra for rolling |
6 egg yolks |
4 eggs |
1/4 cup sugar |
18 ounces semisweet chocolate, melted |
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, melted |
1 cup raspberries |
whipped cream for serving, optional |
10 to 12 ramekins |
Directions:
1. 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.
2. Filling: Heat the oven to 375 degrees F. 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.
3. 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.
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