Recipe courtesy of Emeril Lagasse
10 servings


  • 1 tablespoon butter
  • 3 cups heavy cream
  • 8 ounces semisweet chocolate chips
  • 8 egg yolks
  • 1 cup raw sugar
  • 1 cup sweetened whipped cream
  • 1 pint fresh raspberries


Preheat the oven to 275 degrees F. Butter 10 (4-ounce) ramekins. In a saucepan, over medium heat, combine the cream and chocolate. Whisk until smooth. In a small mixing bowl, whisk the eggs until smooth. Temper the egg yolks into the hot cream mixture. Remove from the heat and cool. Ladle into the individual ramekins. Place the ramekins in a baking dish. Fill the dish with water coming up half of the ramekin. Place in the oven and cook until the center is firm, about 45 minutes to 1 hour. Remove from the oven and water. Cool completely. Refrigerate until chilled. Sprinkle the sugar over the top, shaking off the excess. Using a hand-blow torch, caramelized the sugar on top. Garnish with the whipped cream and raspberries.


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