Raspberry and Chocolate “Pots de Crème”

Instructions

1. 1

   Place the chocolate in a bowl. Set aside.

2. 2

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

3. 3

   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.

4. 4

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