- 1 cup Ghiradelli bittersweet chocolate chips
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 Tablespoon sugar
- 1/2 cup Whipped Cream
- Whipped Cream, for topping
- chocolate curls or cocoa, for garnish, optional
Easy Preparation time 5 minutes. Chill time 1 hour.
Place chocolate chips egg and flavoring in blender and chop. Heat cream until very hot and small bubbles appear at edge. Do not boil. With blender running, pour in hot cream. Blend until chocolate is melted and mixture is smooth. Add sugar and Whipped Cream, blend for another minute.
In dessert dishes, place 1 Tablespoon of Whipped Cream and 5 Raspberries. Pour into dessert dishes, cover with plastic wrap, and chill until firm. Top off with whipped cream, 5 raspberries and shaved chocolate garnish, if desired, or sprinkle the whipped cream with a little cocoa.