Chocolate Mousse Cups with Raspberry Coulis

Prepare the Chocolate Mousse

1. Melt the chopped dark chocolate in a heatproof bowl set over a pot of gently simmering water (or in the microwave in 20-second bursts, stirring in between) until completely smooth. Remove from heat and let it cool to room temperature.
2. In a mixing bowl, whip the heavy whipping cream with 1 tablespoon of the sugar and the vanilla extract until medium peaks form.
3. Gently fold a third of the whipped cream into the cooled melted chocolate to lighten it. Gently fold in the remaining whipped cream until the mixture is uniform and streak-free.
4. Spoon or pipe the mousse into four small dessert glasses. Place them in the refrigerator to chill while you prepare the coulis.

Make the Raspberry Coulis

1. Set aside 4 whole raspberries for garnish. In a small saucepan, combine the remaining raspberries with 2 tablespoons of sugar and 1 tablespoon of water.
2. Cook over medium-low heat for 5 minutes, mashing the berries with a fork, until they break down and release their juices.
3. Press the warm sauce through a fine-mesh sieve into a small bowl using the back of a spoon to discard the seeds. Let the smooth coulis cool completely.

Assemble and Serve

1. Spoon a layer of the cooled raspberry coulis over the top of each chilled chocolate mousse cup.
2. Top each glass with a reserved fresh raspberry and serve cold.