Break the chocolate into small pieces.
Place the milk and the double cream in a saucepan and bring to the boil. Once boiling, pour the cream on to the chocolate and mix gently until the chocolate has dissolved. Allow to cool.
Soak the gelatine leaves in cold water to soften.
Place the 100ml water and the caster sugar in a saucepan and bring to the boil. Add the softened gelatine leaves to the pan and stir to dissolve.
Place the sugar syrup and the raspberries in a food processor and blend until you have a thick coulis.
Whisk the double cream until thick and then carefully fold in the raspberry coulis. Chill this mousse in the fridge for at least 15 minutes.
Serve the raspberry mousse with the chocolate sauce.
«Top the raspberry mousse with a sprinkling of dark chocolate shavings.»