Préparation: 30 min.
Réfrigération: 2 hrs

1. Mousse:
   Grate chocolate into a deep-sided bowl and pour over the cream heated to 70°.  Leave to melt 1 min then whisk till well-blended.
2. Put the egg whites into a deep-sided bowl and whisk at slow speed (1) till frothy, then add 30gr sugar and whisk for 2-3 minutes at medium speed (2)  till the mixture is firm.
   Spoon a quarter of this mixture into the chocolate cream and beat till evenly blended.    Add the remaining egg white and fold in carefully with a spatula.
3. Place 7-9 raspberries (depending on their size) in the bottom of each sundae glass in such a way that they will be visible when the mousse has been added, keeping back 4 raspberries for decoration.  Spoon the mousse over the raspberries, cover with clingfilm and refrigerate for 2 hrs.
   
4. Coulis:
   Blend the raspberries, sugar and chopped mint in a mixer.  Set aside in the fridge covered with clingfilm.
   
5. Assembly:
   Cover the surface of the mousse with a tablespoon of coulis and decorate with a raspberry and 2 mint leaves.