Delicious Chocolate Moelleux with Moringa





Chocolate Moelleux:

200 gr sugar S2

4 egg yolks

4 egg yolks

200 gr chocolate


200 gr butter

100 gr flour


Moringa Moelleux:

100 gr sugar S2

2 egg yolks

2 egg yolks

100 gr white chocolate

100 gr butter

50 gr flour

A small teaspoon of Moringa


Sabayon: (Optional)

Beat the sabayon only just before serving the dish.

3 egg yolks

4 x egg yolks white wine

2 x egg shells sugar

Liqueur of choice


Sorbet raspberry: (Optional)

800 gr raspberry puree

1 lemon

300 gr sugar

100 gr dextrose

5 dl water



*Chocolate Moelleux

Beat a ruban of the egg yolks, eggs and sugar. Melt the butter and add the chocolate, mix under the ruban. Carefully fold in the flour. Fill the baking moulds 3/4 full and insert the raspberries, bake in the oven at 180°C for 9 to 10 min. Unmould and serve.


*Moringa Moelleux:

Beat a ruban of the egg yolks, eggs and sugar. Add the melted butter. Melt the chocolate au bain-marie and mix in along with the moringa. Now carefully spatter in the flour. Fill baking moulds 3/4 full, insert the raspberries and bake in the oven at 180°C, 9 to 10min. Unmould and serve (optionally with sabayon and/or raspberry sorbet).

Optionally here , you can fill the baking moulds with chocolate moelleux and add some moringa moelleux dough at the heart of the moelleux in order to have the green inside .


* Sabayon:

Beat the egg yolks with sugar and white wine to a nice foam. Heat gently (80°C) and add the liqueur.

* Sorbet raspberry:

Bring water, sugar, dextrose to a boil add to the raspberry puree and perfume with lemon juice. Pour the raspberry puree into the ice cream maker and turn down to a nice sorbet.


Enjoy !!