Instructions: Whip cream with confectioners sugar and refrigerate. Drain raspberries from their syrup and puree until smooth in food processor; force them through a sieve to remove seeds and fold puree into whipped cream; refrigerate.

In a saucepan, melt 2 kinds of chocolate and milk over very low heat, stirring constantly. Remove from heat and transfer to a bowl; cool slightly. Whisk egg yolks into chocolate, one at a time, working fast so that they do not curdle.

Beat egg whites to soft peak stage. Add sugar and beat until stiff but not dry. Fold a quarter of whites into chocolate mixture to lighten it and fold lightened mix back into whites. Spoon into ramekins and bake for 10 to 12 minutes; molten puffs should remain moist in center.

To serve: bring them to the table; break each one open with a spoon and add raspberry cream in the center of each puff.

This recipe yields 4 servings.

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