Melt the Chocolate: Start by placing the chopped semi-sweet chocolate in a heat-resistant bowl. Melt using a microwave or a double boiler. If using a microwave, heat for 30 seconds, stirring after each interval until melted smoothly.

Prepare the Gelatin: In a small bowl, combine the gelatin with 2 tablespoons of cold water. Let it sit for about 5 minutes to bloom.

Whip the Cream: In a large mixing bowl, pour in the heavy cream and sugar. Whisk it using an electric mixer or a whisk until it forms soft peaks, approximately 3-4 minutes.

Combine Melted Chocolate and Cream: Once the chocolate has melted, remove it from the heat and stir in the bloomed gelatin until fully dissolved. Slowly fold the melted chocolate into the whipped cream using a spatula.

Layer the Mousse: Start layering your mousse in serving cups by spooning in chocolate mousse, adding fresh raspberries, and repeating until the cups are filled.

Chill and Serve: Refrigerate the mousse cups for at least 2-3 hours to allow them to set. Top with additional raspberries just before serving.