2 pt Fresh raspberries.
½ cup of Granulated sugar.
32 oz Semisweet chocolate, chopped fine.
8 oz Unsweetened chocolate, chopped fine.
12 x Egg whites.
3 cups of Heavy cream.

How to prepare: 

1. Place the raspberries and 1/4 cup sugar in a bowl. Crush the berries into a rough texture.
2. Add the chocolate to the raspberries and place over a double boiler. Stir to avoid scorching the chocolate. Heat on low until the chocolate has melted then remove from heat and cool.
3. In a seperate bowl, beat the egg whites until they form soft peaks. Slowly add remaining sugar and beat together.
4. Beat the heavy cream until it forms stiff peaks.
5. Add 1/4 of the egg whites to the chocolate, stirring well. Fold in the cream and the remaining egg whites. Mix thoroughly.
6. Refrigerate until ready to serve.