Milk Chocolate Clafoutis
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
When I discovered this recipe, I knew I had to share it with you because it combines everything I love about homemade desserts in one surprisingly simple dish. Milk chocolate clafoutis is that perfect treat that looks fancy enough for guests but takes just over an hour from start to table, making it ideal for weeknight entertaining without the stress. The raspberries provide wonderful antioxidants that balance out the indulgence, and honestly, the whole thing comes together so easily you'll wonder why you haven't made it before. It's become my go to when I want something special but don't have hours to spend in the kitchen.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 5 gsalt
- 150 gunsalted butter
- 4large eggs
- 250 mlwhole milk
- 200 gmilk chocolate chips
- 250 graspberries
- 50 galmonds
Detail level
Instructions
- 1
Preheat your oven to 375°F (190¼a).
Tip: Make sure to adjust the rack to the middle position.
- 2
In a medium bowl, whisk together the flour, sugar, and salt. Add the cold butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.
Tip: Use a gentle touch to avoid overworking the mixture.
- 3
In a large bowl, whisk together the eggs and milk. Add the dry ingredients to the wet ingredients and whisk until just combined. Do not overmix.
Tip: Stop as soon as the mixture is smooth and there are no dry streaks.
- 4
Fold in the milk chocolate chips and raspberries.
- 5
Add the sliced almonds and fold until they are evenly distributed.
- 6
Pour the batter into a greased 9x13-inch baking dish. Smooth the top with a spatula.
Tip: Make sure the batter is evenly spread and there are no air pockets.
- 7
Bake for 35-40 minutes or until the clafoutis is golden brown and puffed.
Tip: Check the clafoutis after 30 minutes and cover the dish with foil if it is browning too quickly.
- 8
Remove from the oven and let cool for 10-15 minutes before serving.
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