PREPARATION

First make the heart. Melt the chocolate with the cream and mix well. Divide the chocolate ganache into the molds and allow to freeze for at least two hours.

Preheat the oven to 180°C.

Size Drain the apricots. I had no apricots in syrup so I 200 g of fresh apricots with the sugar and juice of half a lemon as boiled. Then I showed them to drain and weighed 150 grams.

Puree 150g of apricots. Melt the butter. Mix the flour with the baking powder. Beat the eggs with the sugar and cream. Add the puree and then mix the flour and baking powder. Finally add the melted butter and meg good.

Cut the remaining apricots into very small pieces and add to the batter. Fill four individual silicone baking tins with batter. Put them for one hour in the refrigerator to rest

After one hour, take them out and in the middle of each muffin push a heart of chocolate. Put the ramekins in the oven and bake for 15 minutes.

Remove from the oven, let rest for 5 minutes and demould the moelleux on a grid. Let cool.

Serve with fruit or chocolate as desired.