In a double boiler or glass dish for the microwave melt the chocolate (be careful not to burn chocolate). Stir chocolate till melted. Set aside to partially cool.
In a separate saucepan, heat the water and sugar and stir until the sugar is completely dissolved. Remove from heat and let cool.
Stir the chocolate and sugar syrup together until combined and smooth. Let mixture come to room temperature.
In a mixing bowl whip the cream with the vanilla bean paste until stiff peaks form. Fold the chocolate mixture into the cream. Chill at least 2 hours.
To serve, alternate layers of chocolate mousse and raspberry coulis in martini or shot glasses. Top with whipped cream, chocolate shavings and a raspberry. Serves 6-8 depending on size of glassware.
Raspberry Coulis Recipe
1 6oz container of Raspberries (fresh or frozen)
2 Tbsp granulated sugar
4 Tbsp red wine
Mash the berries in a saucepan. Stir in sugar and red wine. Stir over medium high heat till most of the liquid has evaporated, approx. 5-10 minutes. Puree in food processor and strain to remove seeds.