Chocolate Raspberry Pot Pies

Directions

1. 1
   Crust: Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until fluffy.
2. 2
   Add the egg yolk and vanilla and mix.
3. 3
   Stir the remaining ingredients together, then add to the butter mixture and mix.
4. 4
   Form the dough into a disk, wrap in plastic, and chill for 1 hour.
5. 5
   Meanwhile, sprinkle a work surface with cocoa.
6. 6
   Roll the dough out to about 1/8-inch thick, then cut rounds to fit the tops of the pies.
7. 7
   Filling: Heat the oven to 375 degrees F. Combine the egg yolks, the whole eggs, and the sugar in a mixer fitted with a whisk attachment and whip until fluffy and light.
8. 8
   Stir the melted chocolate into the egg mixture.
9. 9
   Stir in the melted butter.
10. 10
    Use a ladle or pitcher to divide the filling among 10 to 12 ramekins.
11. 11
    Gently push 3 raspberries down into each one.
12. 12
    Arrange the ramekins on a baking sheet.
13. 13
    Bake the pie filling for 6 minutes.
14. 14
    Remove the pies but leave the oven on.
15. 15
    Top each pie with a round of chocolate crust and bake another 8 to 10 minutes, until crisp.
16. 16
    Let cool slightly and serve with whipped cream.
17. 17
    Or let cool completely and rewarm before serving.
18. 18
    Serve the same day.