Place 1 package raspberries into a blender or food processor and add ½ cup cream.

Puree mixture until raspberries are completely broken down.

Place a fine mesh sieve over a small saucepan.

Pour puree into sieve.

Push puree through sieve into saucepan using a rubber spatula or ladle and discard seeds.

Heat puree mixture over medium heat until just beginning to steam. Do not overcook.

Set aside puree mixture.

Place 4 egg yolks into the bowl of a stand mixer.

Whisk about 3 minutes until yolks are thickened.

Add ½ cup sugar gradually while continuing to whisk.

Stream half of warm puree mixture into egg mixture while continuing to whisk.

Pour egg mixture back into saucepan with remaining puree mixture.

Cook over medium-low heat while stirring constantly until thickened, about seven minutes.

Stir in 1 teaspoon vanilla extract.

Remove from heat.

Add one-third of the chocolate and stir until melted and smooth.

Add half of the remaining chocolate and stir until melted and smooth.

Add remaining chocolate and stir until melted and smooth.

Cover chocolate mixture.

Chill chocolate mixture in the refrigerator for 1-2 hours and STIR every 20-30 minutes to speed cooling.

Whisk remaining 1 ½ cups heavy cream to stiff peaks.

Stir ⅓ of whipped cream into chocolate mixture until smooth.

Fold remaining whipped cream gently into chocolate mixture. Do not overmix.

Pipe or spoon mousse into small glasses or jars.

Cover and refrigerate for at least 2 hours until ready to serve.

Garnish with fresh whipped cream, chocolate curls, and fresh raspberries.