2 oz. semi-sweet chocolate, chopped
8 oz. cream cheese
1 1/4 c. whipping cream
2/3 c. powdered sugar, sifted
1 tbsp. orange liqueur

Line a heart mold with dampened cheesecloth that is large enough to fold over top of mold (with holes in it).

In top of a double boiler, melt the chocolate over barely simmering water. Cool.

Beat cream cheese until light and fluffy. Gradually add 1/4 cup of the cream and beat again until smooth.

Beat in chocolate, sugar and orange liqueur.

In another bowl, beat the whipping cream. Fold cream and chocolate mixture together. Spoon mixture into the mold and fold cheesecloth over top.

Put mold on rack, set a pan over, and refrigerate for at least 8 hours.

Before serving, pull back cheesecloth and invert on a platter. Carefully remove cheesecloth. Serve with Raspberry Sauce.

RASPBERRY SAUCE:

1 (10 oz.) pkg. frozen raspberries, partially thawed
2-3 tbsp. sugar (or to taste)
1 tbsp. Kirsch

Puree berries in a food processor, add sugar and process again. Work through a fine sieve to remove seeds. Stir in Kirsch.