Melt the couverture in a water bath and let it cool down a little. Whip the cream cheese and 150 g sugar until creamy. Add the eggs and couverture while stirring. Stir in the flour and sour cream.
Carefully distribute the cheese mixture in a muffin tray lined with baking molds. Bake in the oven at 80 ° C for about 50 minutes, and then bake for 10 minutes at 150 ° C to the end. Let the muffins cool and chill.
Puree 100 g raspberries and mix with the whipped cream and 4 tablespoon sugar. Sprinkle the cream tuffs on the muffins and decorate with the remaining raspberries and chill.
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