3 1/2 oz (100 g) dark chocolate, coarsely chopped

1 cup (250 ml) seedless raspberry purée (see note)

1/4 cup (60 ml) sugar

2 egg yolks

Place the chocolate in a bowl. Set aside.

In a saucepan, heat the raspberry purée with half the sugar.

In a bowl, combine the egg yolks with the remaining sugar with a whisk. Gradually add the warm raspberry purée, whisking constantly. Pour the mixture back into the saucepan and cook gently for about 1 minute, stirring continuously. Strain through a sieve over the chocolate. Let stand for 1 minute, without stirring.

With a whisk, stir until smooth. Divide among six espresso cups. Cover and refrigerate for 4 hours or overnight.

In Recipes-list.com we have selected the most viewed recipes from category - Cream Desserts Mousses And Meringues . Enjoy the best recipes specially selected for you! Raspberry and Chocolate “Pots de Crème” is the right choice that will satisfy all your claims.