Chocolate Raspberry Creams

Line a 9 x 5 inch loaf pan with a piece of foil long enough to drape over the sides. Smooth out any wrinkles.

In the top of a double boiler set over hot water, heat 12 ounces of semisweet chocolate, cream and butter until mixture begins to melt. Remove from heat; stir mixture until melted. Add vanilla to chocolate mixture; stir until combined.

Spoon half of chocolate mixture into prepared pan; spread evenly. Freeze until chocolate layer is firm, about 15 minutes. Transfer remaining chocolate mixture to a separate bowl; set aside.

In top of double boiler set over hot water, heat white chocolate chips and raspberry preserves until mixture begins to melt. Stir in raspberry brandy, if desired. Remove mixture from heat and stir until melted. Spread raspberry mixture smoothly and evenly over chocolate layer. Freeze until firm, about 15 minutes.

Reheat remaining chocolate mixture in top of double boiler set over warm water. Spread evenly over raspberry layer. Cover with plastic wrap and freeze until firm, about 1 hour.

Line two baking sheets with waxed paper. Lift chocolate from pan using foil overhang; invert onto cutting board and remove foil. Trim 1/8 inch from each side. Cut layered candy into 1-inch squares. Place on prepared baking sheet; freeze.

For Coating: In top of double boiler set over hot water, melt chocolate and shortening, stirring occasionally, until smooth, about 5 minutes.

Transfer coating mixture to small bowl. Coat candies, one at a time, place on remaining prepared baking sheet. Refrigerate coated candies until firm, about 20 minutes.