Combine Raspberries and powdered sugar in a blender, then blend until very smooth.

Combine cream and sugar in a mixing bowl and whip until desired thickness.

Place sugar in a thick pan over medium heat with butter lying on top of it.

Let cook slowly until the bottom of the sugar begins to brown.

Once it begins to brown you can start carefully stirring the sugar and butter.

Continue cooking and stirring until sugar is a caramel brown color.

Slowly and carefully add the cream to the brown sugar while stirring.

Continue to stir and cook until sauce is smooth. If there are any lumps strain sauce through a strainer and cool completely.

Slowly bring cream to a boil. Turn off heat and stir in chocolate. Let sit until chocolate has melted. Add optional Cream de Cocoa and stir until smooth.

Heat Half & Half with vanilla slowly over low heat while stirring. Be careful not to scorch. You may substitute a 1/2 a dry vanilla bean scraped out for the extract.

While Half & Half is heating, in a separate mixing bowl combine egg yolks and sugar and mix well using a whisk until very shiny and completely combined.

When the Half & Half comes to a boil, remove 1/2 cup of the hot Half & Half and add slowly to the whipped egg yolks. This is called tempering the eggs.

Add the egg yolk mixture to the hot Half & Half and very slowly bring to a boil over low heat while stirring constantly. Be careful not too scorch.

Once mixture comes to a boil, remove from the heat immediately and cool.