Place the fresh raspberries in a small bowl. Using a muddler, fork, or similar blunt tool, mash the raspberries until no large chunks are left.
Portion the raspberry puree equally into the bottom of 4 ramekins or small jars. Set aside.
Heat 1/2 cup of heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not let cream boil. Add both chocolate bars and stir until melted. Once combined, turn off heat and set aside.
Place 1 cup heavy cream in a mixer bowl with whisk attachment. Whisk until soft peaks form. Transfer 1/2 cup of this whipped cream into a bowl and place in the fridge. This will be reserved for topping at the end.
Continue whisking the cream until stiff peaks form. Then gently fold the whipped cream into the warm chocolate mixture.
Gently spoon the chocolate mousse equally between the 4 ramekins or jars. Refrigerate for atleast 1 hour. Scoop a dollop of the reserved whip cream on top. Sprinkle grated chocolate and a fresh raspberry, if desired.