Source: Chef David Blom, Fairmont Scottsdale Princess Dessert, Scottsdale, Arizona

12 ounces semi-sweet chocolate, chopped
4 ounces milk chocolate, chopped
2 cups half-and-half
4 tablespoons Chambord liqueur
2 pints fresh raspberries

Place chopped chocolate in a medium-sized bowl. Bring half-and-half to a boil and pour over the chocolate. Stir or whisk until smooth. Add Chambord liqueur and whisk until combined. Set aside in a warm place.

Put 8 to 12 raspberries in each of 4 soup cups. Pour chocolate soup over the raspberries and top with Meringue.

Meringue
1/4 vanilla bean
3 egg whites
1/2 cup granulated sugar

Scrape contents of the vanilla bean into the egg whites and beat using an electric mixer with a whip attachment. Slowly add sugar while beating egg whites at high speed. Lower speed to medium and whip until it reaches soft peak stage. Meringue can be placed in a pastry bag with a decorating tip, or dollop it on to your dessert with a spoon. Meringue can also be toasted with a household blowtorch or under the broiler, if dessert is in ovenproof bowls or cups.