For the ganache:
125gr raspberries, fresh or frozen
100gr black chocolate (about 67% cocoa content)
For the biscuit dough:
200gr chocolate (about 67% cocoa content)
(Yields about 12 muffin-sized moelleux)
The moelleux can be prepared with various fruit inside . . . you could substitute the raspberries with passion fruits for instance.
This is a great recipe for trying a range of techniques, and it certainly looks like fun!