Chocolate & Raspberry Moelleux By Pierre Hermé

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 125 g raspberries (fresh or frozen)
• 100 g semisweet chocolate (about 70% cocoa content)
• 30 g double cream
• 70 g plain flour
• 200 g semisweet chocolate (use the best quality choc of around 70% cocoa content)
• 250 g butter
• 4 eggs
• 220 g sugar
• 12 teaspoons raspberry preserves (the best quality)
• 1 cup fresh raspberry
• 1 cup mascarpone cheese or 1 cup whipped cream

Recipe

• 1 for the ganache:.
• 2 place the chocolate in bowl over a pan of hot water. allow to melt slowly without stirring too often - don't allow any water to get into the chocolate bowl.
• 3 liquidise the raspberries in a small blender. push the raspberries through a sieve to extract 100g of juice. heat the raspberry juice in a small saucepan and add the cream.
• 4 mix the chocolate with the raspberry juice and cream and whip slowly, without adding any air, to gently combine the ingredients.
• 5 slowly pour the raspberry chocolate ganache through a funnel into an icecube bag. when all the ganache is finished, seal the bag & massage to spread the ganache evenly throughout the ice cube pockets. place in the freezer.
• 6 for the chocolate batter:.
• 7 while the ganache is firming in the freezer, prepare the chocolate batter by creaming the butter & sugar until light, fluffy & creamy coloured.
• 8 melt the chocolate using the same method as for the ganache & add to the butter cream. lightly beat the eggs & mix into the chocolate buttercream.
• 9 gently add the flour to the bowl.
• 10 once the ganache cubes are solid, heat the oven to 170°c.
• 11 using a pastry bag, fill each hole of 12 muffin pan, to 1/3 of it's capacity with chocolate batter. (or use two 6 holed muffin pans).
• 12 carefully place one teaspoon of raspberry preserve in the center of the third-filled pans. place a frozen ganache cube on each & cover with the remaining batter. take care that the cubes are completely covered.
• 13 bake in the oven for 12-14 minutes.
• 14 once cooked, remove from the oven and allow to cool for 10 minutes before unmolding. it is easier to unmold the moelleux onto a sheet of aluminium foil.
• 15 cut the foil around the moelleux and carefully lay them on individual serving plates. when done, remove the foil by sliding it carefully from under the moelleux.
• 16 serve immediately with a few fresh raspberries & a quenelle of mascarpone or whipped cream.