Ingredients
2 pounds of semi sweet chocolate
1 stick of sweet butter
3 eggs separeted
1 cup of raspberry liquor
2 cups of heavy cream
2 cups of frozen or fresh raspberries
2 cups of heavy cream for garnish
Preparation
Melt chocolate and butter in a double boiler. Add the egg yolks and raspberry liquor to the melted chocolate. Mix well, whip egg whites until soft peaks appear. Fold egg whites into chocolate. Whip heavy cream, fold into chocolate mixture. Fold in raspberries. Pour into mold. Let freeze overnight, unmold glaze with apricot jam melted. Whip heavy cream and garnish with whipped cream rosettes
