Raspberry Chocolate Cream

For the raspberry chocolate cream, coarsely chop chocolate. Chill 4 dessert glasses. Set aside 16 pieces of raspberries.

Puree remaining raspberries with powdered sugar. Melt chocolate over warm water bath. Stir mascarpone and milk until smooth, stir in sugar, curd and vanilla sugar.

Add chocolate to cream, stir in only briefly (cream should be mottled). Pour into prepared dessert glasses and garnish with raspberries and raspberry sauce.

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