Chocolate Raspberry Pot Pies

  • 9 Tbsp - 1 stick plus 1 Tbsp cool unsalted butter, cut into pieces
  • 3/8 cup granulated sugar
  • 1 egg yolk
  • 1/4 tsp pure vanilla extract
  • 1/4 tsp baking powder
  • Scant 1 1/2 cups all-purpose flour
  • 1/4 cup cocoa powder, preferably Dutch-process, plus extra for rolling
Filling Ingredients:
  • 6 egg yolks
  • 4 eggs
  • 1/4 cup granulated sugar
  • 18 oz. semisweet chocolate, melted
  • 10 Tbsp - 1 stick plus 2 Tbsp unsalted butter, melted
  • 1 cup raspberries
  • Whipped cream for serving, optional image placeholder

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° F. Combine the egg yolks, the whole eggs, and the sugar in a mixer fitted with a whisk attachment and whip until fluffy and ligh Tbsp 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.

Servings: 10 to 12
Submitted by: Recipe Group Member