Separate the egg whites from the yolks and whip until it forms peaks. Whip the cream.
Melt the chocolate in a water bath and whisk egg yolks and sugar together in a mixing bowl. Add the chocolate into the mixture and whisk until it smooth.
Carefully fold in the egg white and whipped cream with a large spoon.
Fill into suitable containers or chocolate shells and leave to set in the fridge for a few hours.
Thaw the raspberries and puree with a hand blender (sift the puree). Prepare the gelatin as instructed on the package and use with the fruit puree.
Place on top of the chocolate mousse and leave to set.
Serve with fresh fruit and espresso.