Chop the chocolates into small chunks and melt in a water bath. In the meantime, separate egg yolk and white. Beat the egg whites until firm and whip the cream. Add the sugar to the egg yolk and stir until it gives a smooth creamy mixture. Add the melted chocolate to the egg yolk-sugar mixture and stir immediately. Fold in the cream and beaten egg white to form a mousse.
Fill in forms and leave to stand in the fridge for a couple of hours. Serve with raspberry cream (whipped cream with raspberry purée) and hot raspberry sauce (hot raspberry purée)!