In a bowl, combine the egg yolks and sugar with a whisk. Set aside.
In a saucepan, bring the cream to a boil. Remove from the heat and add the chocolate. Allow the melt for 1 minute and stir until smooth. Gradually pour into the egg mixture, stirring constantly.
Add the butter and stir with a spoon until smooth. Cover and refrigerate for at least 4 hours.
White Chocolate Cream
In a bowl, place the chocolate. Set aside.
In a small saucepan or microwave oven, bring the cream to a boil.
Pour the hot cream over the chocolate. Allow to melt for 1 minute and stir the mixture with a whisk until smooth. Cover and refrigerate for at least 2 hours.
In a small bowl, combine the raspberries, sugar, and liqueur. Allow to macerate for about 5 minutes.
Whip the white chocolate cream with an electric mixer until medium-soft peaks.
In a large plate for two, spread the white chocolate cream. Using two tablespoons dipped in warm water, form five to six quenelles with about 45 ml (3 tablespoons) of dark chocolate crémeux mixture for each and place on the cream. Garnish with raspberries and serve with 2 spoons.
You can prepare the white chocolate cream two or three days in advance. The dark chocolate ganache will keep in the refrigerator for at least 2 weeks.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.