PREPARATION:

1. Preheat oven to 325° Fahrenheit.
2. Lightly grease the insides of six 1-cup ramekins with butter, and place into a 9 x 13 glass baking dish.
3. Melt the chips with the butter over a double boiler, about 5-7 minutes. Stir with a rubber spatula to combine. Off the heat, stir in the Chambord and temper in the egg yolks.
4. Whip the egg whites in a mixing bowl to soft peaks. Fold whites into the chocolate mixture in three additions.
5. Fill the ramekins with truffle mixture. Add boiling water to baking dish ½ up the side of the ramekins, without over filling. Bake until the mixture puffs up and is set, about 20-25 minutes in 325° Fahrenheit oven.
6. Remove from oven and top with vanilla ice cream. Enjoy warm.