Place strainer over medium bowl; pour raspberries into strainer. Press berries with back of spoon through strainer to remove seeds; discard seeds. Reserve 2 tablespoons raspberry puree for topping.
In small saucepan, combine chocolate chips, 1 tablespoon of the sugar and 2 tablespoons of the whipping cream. Cook over low heat for 3 to 4 minutes or until chocolate is melted, stirring constantly. Stir in remaining raspberry puree. Cool 10 minutes or until completely cooled.
Meanwhile, in small bowl, beat remaining whipping cream until soft peaks form. Add remaining 1 tablespoon sugar; beat until stiff peaks form. Reserve 1/2 cup whipped cream for topping.
Gently fold remaining whipped cream into chocolate mixture. Spoon into dessert dishes or parfait glasses. Refrigerate at least 1 hour.
Fold reserved 2 tablespoons raspberry puree into reserved 1/2 cup whipped cream. Refrigerate until serving time. Just before serving, pipe raspberry whipped cream onto mousse. Garnish as desired.