In a heatproof bowl, combine the chopped dark chocolate and unsalted butter. Place it over a saucepan with simmering water. Stir until melted and smooth, then remove from heat.

Carefully separate the yolks from the whites of the eggs, placing the yolks in one bowl and the whites in another.

Whisk the egg yolks with the granulated sugar in a separate bowl until pale and creamy. Slowly fold in the melted chocolate mixture and vanilla extract.

Using an electric mixer, beat the egg whites with a pinch of salt until they form stiff peaks.

In another bowl, whip the heavy cream until soft peaks form (don’t over-whip!).

Gently fold the whipped cream and beaten egg whites into the chocolate mixture to create a light and airy mousse.

In a serving dish or individual cups, layer fresh raspberries at the bottom, followed by the chocolate mousse. Repeat for extra layers if desired.

Refrigerate for at least 2 hours to allow the mousse to set.

Once set, garnish with additional fresh raspberries and a sprinkle of chocolate shavings if you like!