Prep time: 30 minutes
Bake time: 8 minutes
Chill time: several hours

3/4 C all-purpose flour
1/3 C very finely chopped hazelnuts (filberts)
3 Tbs brown sugar
1/3 C butter, melted
1 8-oz. Package cream cheese, softened
3/4 C semisweet chocolate pieces, melted and cooled
1/3 C granulated sugar
2 Tbs milk
1 C whipping cream
1 C frozen loose pack unsweetened red raspberries, thawed
1 Tbs light-colored corn syrup
1/4 C semisweet chocolate pieces
2 Tbs butter

In a small bowl combine flour, hazelnuts, and brown sugar. Stir in melted butter; toss to mix. Press evenly onto the bottom and the sides of a 9-inch pie plate. Bake in a 425 degree over for 8-10 minutes or until brown; cool.

For filling, in a large mixing bowl combine cream cheese, melted chocolate, granulated sugar, and milk. Beat with an electric mixer on medium speed until smooth. Wash beaters. In a chilled bowl beat whipping cream until soft peaks form (tips curl); fold into cream cheese mixture. Spread filling into cooled crust. Cover and chill several hours or overnight.

For sauce, in a blender container or food processor bowl combine raspberries and corn syrup. Cover and blend until nearly smooth. If desired, press sauce through a sieve to remove the seeds.

To serve, melt the 1/4 cup chocolate pieces and 2 tablespoons butter; drizzle over pie. Serve raspberry sauce with the pie.

Prep time: 25 minutes
Freeze time: 4 hours
Servings: 4 to 6

6 oz. Bittersweet or semisweet chocolate, chopped
1 cup Whipping cream
1/4 cup Irish cream liqueur, coffee liqueur, amaretto, or milk
2 slightly beaten egg yolks
2 tablespoons sugar
Melted white and/or dark chocolate (Optional)
White chocolate shavings (Optional)

Line an 8 x 8 x 2-inch pan with plastic wrap, extending plastic wrap over edges of pan; set aside.

In a heavy medium saucepan melt chopped chocolate over very low heat, stirring constantly until chocolate begins to melt. Remove from heat; stir until smooth.

In a chilled mixing bowl combine the whipping cream and 1 tablespoon of the liqueur. Beat with an electric mixer on low speed until soft peaks form (tips curl). Cover; refrigerate up to 2 hours.

In a heavy small saucepan stir together yolks, sugar, and remaining liqueur or milk. Cook over medium-low heat until thick (about 8 minutes), stirring frequently with a wire whisk. Remove from heat; pour into a medium bowl. Add melted chocolate, 2 tablespoons at a time, to hot yolk mixture, beating on medium speed until combined. Add 1/2 cup of whipped cream mixture; beat on low speed until smooth. Fold in remaining whipped cream. Spoon evenly into prepared pan. Cover; freeze about 4 hours or until firm.

Line a baking sheet with waxed paper. Invert frozen chocolate mixture onto baking sheet. Remove plastic. Using 1-, 2-, and 3-inch star-shaped cookie cutters, cut shapes from chocolate, dipping cutters into warm water between cuts. Cover; return to freezer until serving time. To serve, if desired, drizzle plates with melted chocolate. Place frozen cutouts on chocolate drizzles and, if desired, sprinkle with white chocolate shavings.