1 ounce bittersweet chocolate, such as Lindt or Ghirardelli
1 tablespoon butter
1/2 cup fresh raspberries
2 teaspoons granulated sugar, or to taste
Mint for garnish
In a bowl, whisk together eggs, vanilla extract and milk.
Using a 3-inch heart shaped cookie cutter, cut a heart shape from each slice
of bread. Place 1/2 ounce of chocolate on top of 2 pieces of the bread. Place a
second slice of bread on top of each piece, and gently pinch the edges to make a
seal. Dip the "stuffed hearts" into the egg mixture, making sure they're
Heat the butter in a nonstick skillet over moderate heat until it begins to foam,
add the stuffed bread hearts and cook them, turning them once for 2 to 3 minutes
per side or until they are nicely browned.
In a bowl, mash 3/4 of the raspberries and stir in the sugar. Stir in the remaining
Transfer the browned hearts to a plate and top with the raspberries.