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Directions

• Start with Chocolate Jello:
  Whisk 5 Tbsp sugar, 5 Tbsp cocoa powder, and 1 packet gelatin in a small saucepan. Whisk in 1 cup cold water and 5 Tbsp milk. Put over medium heat and bring to a boil while mixing constantly. Remove from heat and let it cool to room temp (about 1½ hrs).
• How to Make Vanilla Mousse:
  Combine 1 cup milk, 1 tsp vanilla, 2 packets gelatin in a small sauce pan and whisk together. Put over medium heat and continue whisking until steamy (do not boil) then remove from heat and cool until just warm.
• When milk is warm, beat 1 cup heavy cream until fluffy and spreadable (1½ to 2 min on high speed) in a large mixing bowl. In a second mixing bowl, whisk together 1 cup + 2 Tbsp sugar and 16 oz sour cream until well blended. Fold in whipped cream then while using the mixer on low speed, slowly add warm milk mixture and mix another 30 seconds to ensure it’s well blended.
• The mousse sets rapidly, so immediately divide between 6 serving cups and refrigerate until mostly set (at least 30 min). Slowly pour 3 to 4 Tbsp chocolate sauce over each chilled mousse. Place 5 raspberries in a ring over the chocolate and refrigerate until fully set (about 4 to 5 hrs).