Roughly chop 100 g couverture. Heat 100 g of cream. Add couverture and stir in, melt in it. Stir in raspberry syrup. Chill the mass for 15-20 minutes.
Sort the raspberries. Whip 150 g cream until stiff. Beat the chocolate cream until smooth. Fold in the cream. Fill the mousse up to 4 tablespoons in 4 glasses. Cover with raspberries, except for a few. Put 1 tablespoon of mousse on top and top with the remaining raspberries.
Chill the mousse for approx. 2 hours. Peel off the shavings from the rest of the couverture with a peeler. Sprinkle with it on desserts just before serving.