Instructions: In heavy saucepan over medium low heat, melt chocolate with sweetened condensed milk, stir in vanilla. Pour into large bowl; cool to room temperature, about 1 1/2 hours. Beat until smooth. In large mixer bow, eat cream until stiff; fold into chocolate mixture. Spon into desert dishes. Refrigerate until thoroughly chilled. Serve with Raspberry topping. Refrigerate liftovers. 8 servings

Raspberry Topping: Drain thawed package frozen red raspberries, reserving syrup. In small sauce pan, stir togther 2/3 cup reserved syrup, red currant jelly or red raspberry jam and cornstarch. Cook over low heat, stirring constantly, until thickened and clear. Stir in raspberries. About 1 1/3 cups.

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