Coarsely chop 100 g of chocolate coating. Heat 100 g cream, raspberry brandy and the couverture while stirring until the couverture has melted and chill for 15-20 minutes (until the mixture is only lukewarm). Sort the raspberries. Whip 150 g cream until stiff. Stir the chocolate cream until smooth and fold in the cream.
Pour the mousse, except for 4 tablespoons, into 4 glasses and cover with part of the raspberries. Add 1 tablespoon of mousse to each glass and cover with the remaining raspberries. Chill the mousse for about 2 hours. Peel off 25 g of chocolate coating with a peeler to form chips. Sprinkle on desserts shortly before serving
waiting time approx. 2 1/4 hours