Chocolate and Raspberry Cuplets

Preparation

1. Melt the chocolate in a double boiler. Put 12 small paper molds on a tray. Put the melted chocolate inside the molds and extend it uniformly making sure to fill the sides with the help of a teaspoon. Place in the refrigerator until the chocolate hardens.
2. Heat the cream and the vanilla over low heat. Beat the egg yolks and add in half of the sugar and beat well. Then add part of the hot cream to the egg while constantly stirring. Little by little go adding the rest of the cream while still stirring. Add in the rest of the sugar and cook over low heat, stirring until the mixture thickens. Don’t let it boil.
3. Take it off the heat and add in the milk and allow the cream to cool in a bowl. Take the vanilla stick out. When it has cooled, pour the kirsch on top and freeze. Stir the mixture every once in awhile while it is in the freeze to get rid of the ice crystals that will form.
4. Remove the little paper cups very carefully. Put a tablespoon of ice cream in each one of the chocolate cuplets and serve with raspberry sauce over them.