Mark Edward • Desserts

Shot Glass Ingredients

Chop the dark chocolate bars into small pieces.
In a medium double boiler, fill the bottom pot with 1 inch of water. Set over medium heat on the stove.
Put 10–12 oz of chocolate into the top pot. When the bottom pot is hot, place the top pot on it.
As the chocolate begins to melt, stir to prevent scorching. When the chocolate reaches 115°F and just a few small clumps are left unmelted, remove the top pot from the heat while continuing to stir. The residual heat will melt the last clumps. Put the remaining 4-6 oz of chocolate into the pot and stir.
When the temperature of the chocolate drops to 82°F, place the top pot back on the bottom pot.
When the temperature of the chocolate reaches 90°F, slowly pour into the mold. Use a spatula to guide the chocolate, tap out air bubbles, and spread evenly across the tops of the spaces.
Allow the chocolate to cool completely before removing from the mold.

In a blender, purée the raspberries and strain to remove seeds.
In a large bowl, on Medium-Low speed mix the cream cheese, raspberry purée, and powdered sugar until smooth.
In a medium bowl, beat the whipping cream until stiff peaks form, then add to the large bowl and fold into the mixture.
Spoon the cheesecake into a piping bag, and fill each chocolate shot glass to the top.
Chill at least 3 hours.

In a large bowl, on High speed beat the heavy whipping cream and granulated sugar together until stiff peaks form.
On Low speed, add the vanilla extract.
Chill the whipped cream in a sealed container until ready to serve.