Split the chocolate in 2, a 5.5 oz part and a 1.4 oz part. Put the bigger portion in a heat-resistant bowl, put over a pot with boiling water over low heat, and stir until the chocolate has completely melted. Remove the bowl from the water and add the rest of the chocolate, stir gently until everything is completely melted.
Fill in a bit less than half of each mold with chocolate, and turn so all sides of the mold are covered by a thick layer of chocolate. Pour the excess chocolate back in the bowl. Scrape the top edges and place them face down on a baking sheet. If necessary, you can melt the chocolate on boiling water again if it has become too hard. Once the chocolate is hard, pull the cups from the molds The cups can be made in advance as long as they are stored in the fridge.
Chocolate – raspberry mousse:
First make a raspberry puree to mix with the chocolate. Put the raspberries and sugar in a saucepan and bring to a boil. Simmer for 5 minutes. Using a sieve, strain the raspberry seeds, then set aside. Put the chocolate in a heat-resistant bowl, and put it over boiling water until it melts completely. Add the raspberry puree, mix gently.
Whip the cream until firm. Mix the cream with the previous mixture. Fill the cups with the chocolate – raspberry mousse. Refrigerate for 2 hours.
Before serving, decorate with fresh raspberries and sprinkle with powdered sugar.