Chocolate Chocolate Chocolate

Ingredients:

1-1/2 pounds bittersweet chocolate (the better the chocolate, the better the result - I recommend Belgian or Swiss chocolate)

8 oz. butter (not margarine)

1/2 qt. heavy cream

1 tbsp Grand Marnier or other sweet non-alcoholic substitute

1 package frozen raspberries (optional)

Directions:

Melt chocolate and butter in double boiler, being careful not to burn. Add cream and Grand Marnier. Transfer to glass bowl and beat with electric mixer VERY WELL. Pour into greased spring-form pan. (I usually cover the bottom piece of the pan with wax paper - this helps seal the crevice and makes it easier to get the truffle off the base so you don't scratch your pan when you slice it.) Let set overnight.

Check on the progress after an hour or two to be sure the contents are not separating. If they are, don't panic. Just chop them up, return them to the double boiler, re-melt them, and stir better this time.

Serve plain or with raspberry sauce: put raspberries in blender. Add sugar to taste and just enough water to make the sauce pourable. Decorate with fresh raspberries and mint sprigs.