5 ounces Bittersweet or Semisweet Chocolate (Save a few Tbsp of shaved chocolate for topping)
1/2 cup granulated Sugar
1/4 cup Water
1 cup Heavy Cream
1/2 tsp Vanilla Extract
Raspberry Coulis – see recipe below

In a double boiler or a glass dish in the microwave, melt the chocolate, taking care not to burn it. Stir until smooth, then set aside to partially cool.
In a separate saucepan, stir the sugar into the water and heat until the sugar is completely dissolved. Remove from heat and allow to partially cool. Stir the chocolate and sugar syrup together until smooth and let come to room temperature.
In a mixing bowl whip the cream with the vanilla until stiff peaks form. Fold the chocolate mixture into the cream.
Chill at least 2 hours.
To serve, alternate layers of chocolate mousse with the raspberry coulis in a shot glass or martini glass. Garnish top with whipped cream and shavings of chocolate. Makes 6-8 Servings.

Raspberry Coulis
1 6-ounce container Raspberries (fresh or frozen)
2 Tbsp granulated Sugar
2 Tbsp Red Wine
*Mash the berries in a saucepan. Stir in the sugar and red wine. Cook over medium high heat stirring until most of the excess liquid evaporates, apprx 5-10 minutes. Puree in a food processor and strain to remove seeds.