Yield: 12 servings
Wash hands. Wash all fresh produce under cool, running water. Drain well. Pulse raspberries in a food processor until puréed. Gently push purée through a fine mesh strainer into a bowl to remove seeds. Set aside. In a medium mixing bowl, whip heavy cream until soft peaks form. Add in ¼ cup powdered sugar and whip until stiff peaks form. In a separate mixing bowl, blend cream cheese and 2 cups powdered sugar until combined. Slowly blend in strained raspberry purée and mix until well combined. Fold in ⅓ of the whipped cream mixture, slowly adding more until fully combined. Transfer mixture to piping bag and fill chocolate cups with raspberry mousse.
In a medium mixing bowl using an electric hand mixer whip heavy cream until soft peaks form, add in sugar and whip until stiff peaks form. Transfer to a piping bag fitted with a large star tip, then pipe cream over mousse. Add 1–2 raspberries to each then garnish with mint leaves and drizzle with chocolate to taste. CCP: Product must be cooled to a maximum internal temperature of 41°F or less, within 4 hours.