| Level: | Intermediate |
| Total: | 4 hr 50 min |
| Prep: | 15 min |
| Inactive: | 4 hr |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 3 ounces semisweet chocolate, chopped
- 6 tablespoons unsalted butter, cut into pieces
- 2 large eggs, separated, plus 1 beaten egg for brushing
- 6 tablespoons plus 1 teaspoon sugar
- 2 tablespoons cognac or brandy
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1 sheet frozen puff pastry (half of a 17-ounce box), thawed
- Whipped cream, for topping
Instructions
- Combine the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water. Stir until just melted, about 6 minutes; remove from the heat and whisk until smooth and shiny.
- Fill a large bowl halfway with ice water. Combine 2 egg yolks, 6 tablespoons sugar, the cognac, vanilla and 2 tablespoons hot water in a separate heatproof bowl. Beat with a mixer until thick and pale yellow, about 7 minutes. Place the bowl over the pan of simmering water and continue beating until warm and tripled in volume, about 8 more minutes. Carefully rest the bowl in the ice water and beat until the mixture is cool and thick, about 2 more minutes. Gradually beat in the melted chocolate mixture until incorporated.
- Wash and dry the beaters. In a separate large bowl, beat 2 egg whites, the remaining 1 teaspoon sugar and the salt until stiff peaks form, about 2 minutes. Stir one-quarter of the egg white mixture into the chocolate mixture, then gently fold in the rest until incorporated. Transfer to four 8-ounce ramekins. Cover and refrigerate until set, at least 4 hours or overnight.
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Using a 1 1/2-inch cookie cutter or small knife, cut out 4 hearts (or circles) from the pastry. Brush with the beaten egg, transfer to the prepared baking sheet and freeze until firm, about 5 minutes. Bake until puffed and golden, 10 to 12 minutes. Let cool completely. Top each ramekin with whipped cream and a puff pastry heart.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 436 |
| Total Fat | 29 g |
| Saturated Fat | 16 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 1 g |
| Sugar | 32 g |
| Protein | 6 g |
| Cholesterol | 179 mg |
| Sodium | 108 mg |
Reviews
Made this for Valentine’s Day. Loved it so much, made it again 2 days later!
Delicious recipe made it for Easter dessert and everybody loved it. Very rich. The serving size is perfect. I doubled the recipe. Everyone only needs an 8 oz cup full. But I made extra hearts and people did ask for seconds and thirds of the hearts.
Great! Made these for Valentine dinner. The puff pastry hearts were a nice touch.