Mint Chocolate Bombs

Courtesy of "Green & Black's Organic Ultimate Chocolate Recipes, The New Collection" by Micah Carr-Hill/Kyle Books, 2010.

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Ingredients

6 ounces mint chocolate		1/3 cup all-purpose flour
3 extra-large free-range eggs plus 3 extra-large free-range egg yolks		Confectioners' sugar, for dusting
1/2 cup granulated sugar		6 1/2-ounce ramekins
13 tablespoons butter, softened, plus extra for greasing

Total:

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1
Preheat the oven to 350 degrees Fahrenheit.
2
Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water. Remove from the heat and set aside to cool.
3
Whisk the eggs, yolks, and sugar together until pale and mousse-like. Add the softened butter and continue to beat until incorporated. Add in the cooled melted chocolate and whisk together. Fold in the flour.
4
Butter the base and sides of the ramekins and place a circle of parchment paper in each to prevent the mixture from sticking. Spoon equal amounts into ramekins (to about three-quarters full) and bake for 15 minutes.
5
Dust with confectioners' sugar and serve with creme fraiche.

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