Chocolate Trifle with Raspberries
Chop the chocolate coarsely and melt over a hot water bath. Heat the yolks, egg, sugar and rum until creamy over a hot water bath. Stir in the melted chocolate and beat until cold. Whip half of the cream until stiff and fold into the chocolate mixture. Pour into a shallow dish and freeze for at least 3 hours (or process in an ice cream machine).
Meanwhile, beat the remaining cream until stiff with the vanilla sugar. Crush the cookies in a plastic bag with a rolling pin until they resemble breadcrumbs.
Remove the ice cream from the freezer about 10 minutes before serving and beat until creamy (not necessary if an ice cream machine was used). Distributed in glasses, top with the whipped cream and sprinkle with the cookie crumbs. Serve garnished with raspberries.