2 cups whipping cream
8 ounces good quality semi-sweet chocolate such as Callebaut, chopped
1 tablespoon sugar
1 teaspoon or more of raspberry liqueur such as Chambord
Raspberries for garnish
Melt chocolate in a bowl over simmering water in a saucepan. Remove and set aside to cool slightly. Whip the cream in a stand mixer until starting to thicken. It helps to have chilled the bowl in the freezer before you begin. Add the sugar and liqueur to the cream. Beat briefly. Add the chocolate and whip the cream until it thickens. Pour mixture into 4 ramekins and chill for at least 2 hours. Garnish with raspberries.