Baked Truffles with Coffee Whipped Cream
- 1 of 4 Heat oven to 325 degrees F. Grease six 6-ounce ramekins or custard cups.
- 2 of 4 Melt chocolate and butter in saucepan over low heat until smooth. Cool slightly.
- 3 of 4 Beat the eggs, egg yolks and sugar in bowl until thick and pale in color, 5 to 7 minutes. Add flour and vanilla; beat 4 to 5 minutes, until cream colored. Add half to cooled chocolate mixture; fold in until no light streaks remain. Fold in the remaining egg mixture. Divide batter among ramekins. Place on baking sheet.
- 4 of 4 Bake in 325 degree F oven 17 to 20 minutes, until edges are puffed. Remove from oven; let stand 2 minutes. Loosen edges with sharp knife. Serve with coffee-flavored whipped cream. Or, invert onto plates and garnish with cream.
Servings Per Recipe: