This is a seductive dessert of creamy white chocolate and fresh raspberries baked in a dark chocolate cookie crust.
Chocolate is tricky if you don't handle it properly: it will burn, seize up, or lump with seemingly no provocation. To ensure success, first chop it finely, then place it in a double boiler or stainless steel mixing bowl set over a gently simmering pot of water. Do not let any water get on the chocolate! After a few minutes, turn off the simmering pot of water, stir the chocolate, and let the chocolate finish melting. The heat from the cooling water should be enough to finish melting it.
