Chocolate Napoleons

Directions

1. 1
   (CHOCOLATE)
2. 2
   (1)Cover bottom of a cookie sheet or jelly roll pan with foil.
3. 3
   (2) In top of double boiler set over barely simmering water, melt chocolate (do not allow bottom of pan to tough water) stirring until smooth, about 5-7 minutes.
4. 4
   (PUREE)
5. 5
   (1) Place raspberries in food processor or blender.
6. 6
   Strain through a chinois to remove seeds; place in small saucepan.
7. 7
   (2) Stir sugar & cornstarch together and add to puree, along with framboise. Heat, stiffing until thickened and glossy.
8. 8
   (3) Pour onto foil and spread quickly and evenly to cover rectangle. Chill in refrigerator until set but not hard, about 7 minutes.
9. 9
   (4) With a sharp knife, cut chocolate rectangle lengthwise into 3 equal strips, each about 3 inches wide. Cut with strip into 6 equal pieces, each about
10. 10
    2 1/2 inches wide.
11. 11
    (5) Chill one hour or until used.
12. 12
    ASSEMBLY
13. 13
    (1) Place one chocolate on 6 plates, Spread with 3 T of cream.
14. 14
    (2) Use a toothpick to dot edges of cream with the puree.
15. 15
    Draw toothpick through the center of each dot to slightly below center to create a heart. Repeat.
16. 16
    (3) Top with last chocolate piece and finish with a dollop of cream.