Break the chocolate into small pieces and melt in a double boiler.
Stir the egg yolks and rum into the chocolate mass.
Gradually fold the stiff cream into the chocolate mixture (stir in a little cream first and then fold in the rest).
Put the mousse in the refrigerator for at least 2 hours.
Puree the washed raspberries together with sugar, salt and vanilla sugar in a bowl. Then pass to remove the pips.
Arrange a fruit mirror out of the puree on plates and form 2 dumplings of mousse per serving (with 2 tablespoons) and place on the puree mirror. Garnish with a few raspberries.