• 6 eggs yolks
• 125 g sugar 
• 1/4 l full milk
• 1/4 l liquid cream 
• 170 g dark chocolate 70% 
• 300 g fresh raspeberries 
• 1 sheet of gelatine

For the almond crunch:

• 250 g sugar
• 180 g flour
• 110 g egg white 
• whole almonds 
• 1 pinch of salt

Make a « crème anglaise » custard and pour onto the chocolate. Mix well and leave to chill. Make a raspberry sauce, put half the quantity aside, add a sheet of gelatine to the rest. Pour the mixture into glass dishes and leave to chill.

Mix all the ingredients for the almond crunch and put aside. Spoon the mixtuire onto greaseproof paper and cook at 170 degrees.

Whip the remaining raspberry sauce until frothy.
When the raspberry mixture in the glass dishes is set, add the chilled chocolate cream and mix in a few raspeberries. Leave to chill.
Just before serving, put the whipped raspberry sauce on the chocolate cream, decorate with chocolate chips and almond crunch.