• Prepare chocolate mousse according to package directions. Fold in chocolate syrup. Set the mousse aside in the refrigerator.

  • Combine 1 cup of the raspberries and the confectioners sugar in a food processor or blender. Whirl until pureed. Strain through fine sieve into bowl to remove seeds.

  • Prepare instant vanilla mousse according to package directions. Divide in half. Fold raspberry puree into one of the halves.

  • Equally divide chocolate mousse among ten 8-ounce glass dessert dishes, about a scant 1/3 cup mousse each. Arrange 1/2 cup of the remaining raspberries, dividing equally, among the dessert dishes.

  • Equally divide raspberry-vanilla mousse among the dishes. Spoon in remaining 1/2 cup of raspberries, dividing equally among dishes.

  • Equally divide remaining plain vanilla mousse among the dishes. Refrigerate 1 hour before serving. Garnish with additional berries if desired. Makes 10 servings.