3/4 Cup Heavy Cream
8 oz Semisweet Chocolate, chopped
2 oz Chambord, Raspberry Liquor
2/3 Cup all-purpose flour
1/2 Cup Droste Cocoa Powder
8 oz semisweet baking chocolate,coarsly chopped
5 ounces butter, cut into pieces
3 large eggs
2 egg yolks
1/2 cup granulated sugar
1 vanilla bean pulp
Truffle Center (ganache): Heat heavy cream to a slight boil and pour over 8 oz of chopped semisweet chocolate. Let sit for 2 minutes. Whisk in Chambord until smooth.Pour onto a sheet pan lined with parchment paper. Place in freezer for 10-15 minutes or refrigerator for 30 minutes until set. Once set, portion ganache into 12 1-ounce portions (about 1 heaping tablespoon. Round the ganache into balls using your hands. Freeze until cakes are ready.
Preheat oven to 325F. Grease a 12 cup non-stick muffin pan with butter. Melt the chocolate and butter together. Sift flour and cocoa powder together and set aside. Place the eggs, yolks, sugar, and vanilla pulp in a bowl fitted with a paddle attachment. Beat at medium speed until mixture is slightly frothy. Add the melted chocolate mixture at medium speed and mix until combined. Continue to mix at low speed, adding the sifted ingredients until smooth. Portion into the prepared muffin pan evenly. Bake for 5 minutes. Remove pan and place one truffle into the center of each cake about halfway down. Return pan to oven and bake for 15-17 minutes. Check for doneness in cake, not truffle center. Allow to cool slightly and unmold.
Serve with scoop of ice cream and garnish with red raspberries or strawberries.