In a microwave-safe bowl, combine chocolate and 125ml cream. Microwave on high for 60 seconds or until cream is hot and chocolate is soft and almost melted. Stir until completely melted and smooth. Let cool slightly.
ALTERNATIVELY, place the chocolate in a heat-proof bowl. Heat 125ml cream in a pot until almost boiling (small little bubbles start to appear at the side of the pot) and pour it into the bowl of chocolate. Let stand for a while and then stir until chocolate has melted and the mixture is smooth. Let cool slightly.
In a bowl, using an electric mixer, whip remaining cream, sugar and vanilla until stiff peaks form. Fold the melted chocolate mixture into the whipped cream mixture. Scoop mousse into 8 small cups. Chill for several hours before serving with fresh raspberries and sprigs of mint. (I do not have any of those, so I just serve it with a Saviordi)