Difficulty:[usr 3]
Break the chocolate into pieces, put it in a bowl with 2 tablespoons of water and melt it in a bain-marie.
Soak the gelatin sheets in a bowl of cold water to soften them, then drain them by pressing them between your hands and melt them for a few seconds in the microwave, or in a small saucepan.
Crack the eggs, separating the yolks from the whites. Whisk the yolks with the icing sugar until the mixture whitens and doubles in volume, add the melted chocolate, mixing well, then the gelatin.
Beat the egg whites until stiff and mix them delicately with the chocolate, lifting the preparation. Pour it into a rectangular mold lined with cling film, smooth the surface.
Chill for at least 4 hours
Unmold the marquise, cut it into eight parts, sprinkle with cocoa and a cloud of icing sugar.
Separate the macaroons in half, arrange 3 halves on each part with a raspberry, a sprig of mint and serve chilled.
