Serving size 2
INGREDIENTS
• Butter and sugar for dusting cocottes
• Butter and sugar for dusting cocottes
• ½ Tbsp unsalted butter
• ½ Tbsp flour
• ¼ cup almond milk
• ¼ cup almond milk
• ½ tsp almond extract
• 2 large egg yolks, divided
• 3 large egg whites
• Salt
• 2 Tbsp sugar
• 2 Tbsp sugar
• Toasted slivered almonds, if desired
• Raspberries and mint, if desired
INSTRUCTIONS
1. Position one of the racks in the bottom third of the oven and preheat to 400°F.
2. Butter the cocotte and dust with sugar, tilting to evenly coat the bottom, sides, and rim.
3. In a small heavy bottomed saucepan, melt the butter over medium heat. Add the flour and stir constantly until completely smooth and incorporated. Pour the almond milk in a thin stream while whisking. Keep whisking for about 3-5 minutes, until the sauce thickens. Remove from heat and whisk in almond extract and a pinch of salt. Scrape into a large bowl and stir in the melted chocolate. Add the egg yolks 1 at a time, whisking well after each addition. Set aside.
4. With an electric mixer, whisk the egg whites with a pinch of salt until peaks form. Slowly add sugar and continue mixing until eggs are shiny and stiff. Use a silicone spatula to fold ¼ of the whipped whites into the chocolate base.
5. Fold in the remaining whites in two additions, being careful not to deflate. Transfer to the cocotte.
6. Place the cocotte on a baking sheet and place in the oven. Immediately reduce the oven to 375°F. Bake until puffy and very slightly jiggly in the center, about 25-30 minutes. Serve immediately with whipped.
Recipe courtesy of Le Creuset
