In top of double boiler over hot (not boiling) water, melt chocolate; transfer to large bowl and let cool completely.
Stirring occasionally.
In food processor, pure raspberries; press through fine mesh sieve to make about 1/4 cup pure.
Stir into cooled chocolate.
In bowl, whip cream; whisk one-quarter into chocolate mixture.
Fold in remaining whipped cream.
Lightly grease and line bottom of four 1/2-cup ramekins or custard cups, or one 2-cup pt mould, with parchment-paper rounds.
Spoon in mousse.
Cover and refrigerate for about 2 hours or until firm.
[mousse can be refrigerated for up to 2 days.]
Turn mousse out onto dessert plates; remove paper and dust lightly with icing sugar.
For classy presentation, add a few fresh or barely thawed unsweetened berries and whipped cream mixture with yogurt, or a sauce made from pured strained raspberries, sweetened if you wish.
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