In 2-quart saucepan, heat whipping cream and coffee powder over medium heat to boiling. Remove from heat. With blender running, pour hot cream mixture into blender; blend on low speed until chocolate is melted and mixture is smooth. Place clean kitchen towel over opening in blender lid to avoid splatters, if necessary. Immediately divide chocolate mixture among 6 (3-oz) small glasses. Cover; chill at least 3 hours. Top each serving with 1 tablespoon whipped cream and a raspberry.