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Chocolate and Raspberry Heart Napoleans
2 c. chocolate chips 1 T. shortening 1 half gallon raspberry or strawberry ice cream 2 packages fresh raspberries 1/2 T. granulated sugar 2 T. powdered sugar
Melt chocolate chips in double boiler and when melted spread thinly on a piece of parchment paper, when partially set, using a heart shape cookie cutter-about 4" in diameter, cut heart shapes from chocolate and allow to harden and dry. With half gallon ice cream in square rectangular shape, cut approx. 1" slices. With heart shape cutter, cut slices of ice cream into heart shapes, place into freezer to hold until ready to use. While waiting for chocolate to set up, place 1/2 of the raspberries in a blender and puree, add granulated sugar, and mix.
To assemble: Place one Tablespoon of raspberry puree on center of plate and spread over half the plate. Place one chocolate heart in center plate. Place one ice cream slice on top of the chocolate heart and repeat for two layers. Place 3 reserved raspberries in plate next to ice cream heart and then make a light dusting of powdered sugar on part of heart and raspberries. Serve immediately. Happy Valentines.