Raspberry Whip in Chocolate Pool

In the bowl of a standing mixer fitted with the whisk attachment, add 3/4 of the raspberries, the sugar and egg white(this can also be done with a hand-held). Whisk over medium high speed until soft peaks form, about 10 minutes. Add vanilla and continue whisking until stiff peaks form. Refrigerate while you prepare chocolate.

Bring cream and sugar to a simmer in a small saucepan. Roughly chop chocolate and add to a small bowl. Pour cream over chocolate and let stand 4 minutes. Whisk to combine until sauce is smooth.

Divide chocolate between individual plates and spread to form a pool with the back of a spoon. Place a heart shaped cookie cutter in the middle of each plate. Mound in the raspberry whip. Remove mold, garnish with some of the reserved raspberries and serve.