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4 ounces shaved bittersweet chocolate
2 cups toasted chopped almonds
two-thirds cup Triple Sec or Grand Marnier
Vi cup whipping cream
one-third cup brandy
Raspberry Sauce:
3 cups (24 ounces) fresh or unsweetened frozen raspberries, pureed and stained.
Vi cup Triple Sec or Grand Marnier
% cup brandy
Vi cup sugar (if using unsweetened berries)
Vj cup softly whipped cream or creme fraiche (optional)
For bombe: Oil 2-quart mold. Combine all ingredients in large bowl, blending well. Pour mixture into prepared mold and freeze until firm.
For sauce: Cbmbine raspberry puree, liqueur, brandy, sugar and cream in medium bowl, mixing well. Let stand at room temperature at least 1 hour. To serve, run sharp thin knife around mold, dip bottom of mold quickly into hot water and invert onto serving platter. Serve with Raspberry Sauce. Serves 12.
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