1.Beat eggs and sugar in small bowl with electric mixer about 5 minutes or until the mixture is very pale and fluffy. Transfer to large bowl.
2.Beat cream, extract and liqueur in clean small bowl with electric mixer until soft peaks form. Gently fold cream mixture into egg mixture along with nuts and frozen raspberries.
3.Divide mixture among eight ¾-cup (180ml) moulds. Cover; freeze overnight or until firm.
4.Wipe moulds with hot damp cloth; turn out onto plates. Spoon melted chocolate over top; serve with fresh raspberries, if desired.
This recipe can be made a week ahead.Note