CHOCOLATE & RASPBERRY MOELLEUX BY PIERRE HERMé

Chocolate & Raspberry Moelleux by Pierre Hermé image

If you're familiar with the good old chocolate fondant then let me introduce it's classier cousin - this raspberry filled Moelleux! These could best be described as a rich chocolate-y brownie like exterior which oozes a raspberry & chocolate cream centre...OK, I'll be honest - there is a bit of work involved here but at the end of it, you'll have a dessert to die for.....IF you don't have the ice-cube bags, then regular ice cube trays sealed in a ziploc bag would be absolutely fine. You can use fresh or frozen raspberries for these Moelleux and you can even experiment with what fruits you use but in my opinion the raspberry is the best!

Provided by Um Safia

Categories Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

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

Steps:

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