Modes

Ingredients

• 12 ounces fine-quality bittersweet chocolate, divided

• 1/2 cup unsalted butter

• 3/4 cup sugar

• 3 large eggs, lightly whisked

• 1/2 cup unsweetened Dutch-processed cocoa powder

• 24 fresh raspberries, preferably the best-looking ones you can find

Instructions

Preheat

Heat the Wolf Convection Oven on Bake at 375°F, and set the rack in position 3.

If using a metal mini-muffin pan, lightly grease the cups.

Prepare the Ganache

Add 8 ounces of chocolate to a small saucepan.

Heat on the low simmer setting for 30 to 40 minutes, stirring occasionally.

Prepare the Bites

Place a medium metal bowl over a saucepan of barely simmering water.

Add the remaining 4 ounces of chocolate with the butter and melt completely, stirring until smooth.

Whisk in the sugar, then remove from heat and stir until fully dissolved.

Whisk in the eggs until completely combined.

Sift 1/2 cup cocoa powder over the chocolate mixture and whisk until incorporated.

Bake

Using a #40 scoop (or rounded Tablespoon), portion the mixture into the mini-muffin pan. The cups will not be full.

Set on rack position 3.

Bake for 10 to 12 minutes, or until the tops are just set.

Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Assemble

When ready, stir the ganache until smooth.

Working with one bite at a time, dip into the ganache or spoon ganache over the top.

Finish each bite with a fresh raspberry.

Storage

The ganache will set at room temperature, or can be refrigerated for a quicker set.

Store in a tightly sealed container in the refrigerator for up to 1 week.