1. 1. Melt the dark chocolate in a heatproof bowl over simmering water.

2. 2. In a separate bowl, whip the heavy cream until soft peaks form.

3. 3. In another bowl, whisk the eggs and sugar until pale and fluffy.

4. 4. Fold the melted chocolate into the egg mixture.

5. 5. Gently fold in the whipped cream until combined.

6. 6. Spoon the mousse into serving glasses and chill for at least 2 hours.

7. 7. Caramelize the raspberries with a sprinkle of sugar in a pan over medium heat.

8. 8. Top the chilled mousse with the caramelized raspberries before serving.