Recipe by erryn_kruppi
This is a family favourite, found in a Chatelaine magazine. I've served for guests a few times with rave reviews. It's ready in less than a half hour, then just freezing time.
- 2 cups frozen unsweetened raspberries (do not use raspberries in light syrup) or 1 pint fresh raspberry
- 5 egg yolks
- 1⁄3 cup Grand Marnier
- 1 tablespoon milk
- 3 teaspoons vanilla
- 1⁄2 cup white sugar
- 9 ounces semisweet chocolate, chopped into no larger than 1/4 inch pieces
- 3 cups whipping cream
- 1⁄4 cup seedless raspberry jam
Directions See How It's Made
- Line bottom and sides of a 9x5 loaf pan with plastic wrap.
- Spread out 1 cup raspberries on bottom of pan and put in freezer.
- Place yolks in top of a double boiler. Whisk in grand marnier, milk and 2 tsp vanilla until combined. Slowly whisk in sugar.
- Place over a saucepan of simmering water. Continuously whisk yolk mixture until pale yellow in colour, 4 to 5 minutes. Remove from heat. Refrigerate uncovered, until cold.
- In a large mixing bowl whip 2 cups of cream until soft peaks form.
- Stir a third of cream into cold egg mixture.
- Fold in remaining cream until no yellow streaks remain.
- Fold in 3 ounces of chocolate and remaining raspberries.
- Remove loaf pan from freezer. Pour berry mixture into pan and smooth out. Cover with plastic wrap.
- Freeze until firm.
- Chocolate sauce can be made at time of serving of in advance and just warmed before serving.
- To make sauce combine remaining 1 cup of cream with vanilla and raspberry jam. Microwave until boiling and pour over remaining 6oz chocolate. Stir until melted.
- To serve, remove pan from freezer and invert dessert onto a platter. Remove plastic and stand at room temperature 10 mnutes to soften. Slice into 1" slices with hot knife and top with warm chocolate raspberry sauce.