2 oz. semi-sweet chocolate, chopped
1/2 lb. cream cheese, softened
1 1/4 c. whipping cream
2/3 c. sifted powdered sugar
1 tsp. vanilla

RASPBERRY SAUCE (Makes 1 cup) :

1 (10 oz.) pkg. thawed frozen raspberries
2 tbsp. superfine sugar
1 tbsp. Kirsch

Melt chocolate in top of double boiler over hot (not boiling) water. Cool. Beat cream cheese with mixer until light and fluffy. Gradually add 1/4 cup cream and beat until smooth.

Mix in sugar, vanilla and chocolate. Whip remaining 1 cup cream to soft peaks in another bowl. Gently fold into cream cheese mixture. Spoon cream cheese mixture into a 4 cup mold. Refrigerate 8 hours or overnight. Serve with raspberry sauce and/or chocolate covered strawberries.

Serves 6-8.

Sauce: Puree raspberries in blender. Strain through sieve. Stir in sugar and kirsch.