I call these “Chocolate Somethings” because I really don’t have a name for it. What I can tell you is they are delicious! ¾ c. Water 12 oz. Butter 6 oz. Sugar 2 c. Semi Sweet Chocolate, chopped fine 5 Eggs 5 Egg Yokes Powdered Sugar White Chocolate, shaved Fresh Raspberries Preheat oven to 350°. […]
I call these “Chocolate Somethings” because I really don’t have a name for it. What I can tell you is they are delicious!
¾ c. Water
12 oz. Butter
6 oz. Sugar
2 c. Semi Sweet Chocolate, chopped fine
5 Eggs
5 Egg Yokes
Powdered Sugar
White Chocolate, shaved
Fresh Raspberries
Preheat oven to 350°.
Lightly grease 6 custard cups with non-stick cooking spray.
Place on cookie sheet and set aside.
Combine water, butter & sugar and bring to a slow boil.
Remove from heat and whisk in chocolate.
In a bowl, whisk together eggs & egg yokes.
Whisk into chocolate mixture.
Pour into custard cups and bake 6 – 8 minutes.
Cool, loosen with a knife around the edges and invert onto serving dish.
Sprinkle with powdered sugar & garnish with white chocolate & raspberries.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.