For the perfect pink for Valentine’s Day, I’ve layered a mixture of fresh raspberries, whipped cream and grated chocolate with a few flaked almonds for texture. to display the layers, you can use stemmed wine glasses or even clear glass tumblers instead of the traditional soda glasses I suggest here. Long-stemmed spoons are a good idea!

Serves 4
1 cup heavy cream
2 squares dark chocolate, grated
1 box raspberries
1 tablespoon lemon juice
3-4 tablespoons sugar, more to taste
1-2 tablespoons flaked or slivered almonds, browned, more for decoration
4 tall soda glasses

Chill the mixer whisk and bowl in the freezer for 5-10 minutes. Chill the cream and the soda glasses in the refrigerator. Whisk the cream in the chilled bowl at medium speed until thick enough to hold soft peaks when the whisk is lifted. Set it aside.
Purée half the raspberries in a food processor and sieve the purée into a bowl to remove the seeds. Stir in the lemon juice and sugar to taste. Add the purée to the chilled cream and fold together lightly but thoroughly; the cream will thicken slightly.
To assemble the Valentines: layer the bottom of the soda glasses with about a third of the raspberry cream mixture and then sprinkle with half of the chocolate and half of the almonds. Next, add 2-3 raspberries. Repeat these layers twice and top with the remaining cream mixture. Decorate with remaining raspberries, chocolate and toasted almonds. Chill for at least an hour before serving.