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1
For the Ganache:
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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.
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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.
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4
Mix the chocolate with the raspberry juice and cream and whip slowly, without adding any air, to gently combine the ingredients.
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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.
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6
For the Chocolate Batter:
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7
While the ganache is firming in the freezer, prepare the chocolate batter by creaming the butter & sugar until light, fluffy & creamy coloured.
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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.
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9
Gently add the flour to the bowl.
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10
Once the ganache cubes are solid, heat the oven to 170u00b0C.
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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).
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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.
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13
Bake in the oven for 12-14 minutes.
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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.
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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.
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16
Serve immediately with a few fresh raspberries & a quenelle of mascarpone or whipped cream.
