INGREDIENTS
1 & 1/4 cup Hershey’s Special Dark chocolate chips
1 & 3/4 cups butter
5 large eggs, separated
1 & 1/2 tablespoons Chambord or other raspberry liqueur
For serving:
cocoa powder, soft whipped cream, fresh raspberries
PREPARATION:
Preheat oven to 325° Fahrenheit.
Lightly grease the insides of six 1-cup ramekins with butter, and place into a 9 x 13 glass baking dish.
Melt the chips with the butter over a double boiler, about 5-7 minutes. Stir with a rubber spatula to combine. Off the heat, stir in the Chambord and temper in the egg yolks.
Whip the egg whites in a mixing bowl to soft peaks. Fold whites into the chocolate mixture in three additions.
Fill the ramekins with truffle mixture. Add boiling water to baking dish ½ up the side of the ramekins, without over filling. Bake until the mixture puffs up and is set, about 20-25 minutes in 325° Fahrenheit oven.
Remove from oven and top with vanilla ice cream. Enjoy warm.
1 & 1/4 cup Hershey’s Special Dark chocolate chips
1 & 3/4 cups butter
5 large eggs, separated
1 & 1/2 tablespoons Chambord or other raspberry liqueur
For serving:
cocoa powder, soft whipped cream, fresh raspberries
PREPARATION:
Preheat oven to 325° Fahrenheit.
Lightly grease the insides of six 1-cup ramekins with butter, and place into a 9 x 13 glass baking dish.
Melt the chips with the butter over a double boiler, about 5-7 minutes. Stir with a rubber spatula to combine. Off the heat, stir in the Chambord and temper in the egg yolks.
Whip the egg whites in a mixing bowl to soft peaks. Fold whites into the chocolate mixture in three additions.
Fill the ramekins with truffle mixture. Add boiling water to baking dish ½ up the side of the ramekins, without over filling. Bake until the mixture puffs up and is set, about 20-25 minutes in 325° Fahrenheit oven.
Remove from oven and top with vanilla ice cream. Enjoy warm.
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