Pour dry chocolate pudding mix into medium saucepan. Add chopped
semisweet chocolate. Gradually mix in milk and 6 Tbsp. amaretto
liqueur. Stir pudding over medium heat until chocolate melts and
pudding comes to a boil and thickens. Divide pudding equally among
four custard cups. Refrigerate until cold.
Whip cream, sugar and remaining 1 Tbsp. amaretto liqueur in small
bowl until stiff peaks form. Top chilled pudding with large dollop of
whipped cream, raspberries and chocolate curls if you’re really daring!

P.S. You could use an already prepared whipped cream straight from
the dairy counter of your supermarket.