Chocolate Raspberry Pot Pies
Posted by: Tuddles Fri, 5 Nov 2004, at 3:19 p.m.
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
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
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 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
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 re-warm before serving. Serve the same day.
Yield: 10 to 12 servings