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1
In small bowl, whisk 1/4 cup milk with egg; set aside. In medium saucepan, heat remaining milk, cream, and chocolate over medium heat, stirring, until chocolate is melted.
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2
Whisk a cup of hot chocolate mixture into egg mixture. Return it all back to the saucepan and continue to cook, stirring, just until slightly thickened, about 30 seconds (see note). Don't bring to boil. Remove from heat, stir in vanilla, and keep warm.
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3
In small bowl, mash 1 cup raspberries with fork. Stir in preserves until combined; set aside. Using a round cutter the same diameter as the mug (or ramekin) you plan to use, cut out approximately 24 circles of bread.
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4
Spoon a tablespoon of the warm chocolate sauce into the bottom of each mug and place a bread disc on top, followed by a teaspoon of raspberry mixture and 2 tablespoons of the chocolate sauce. Continue to layer bread, raspberry mixture, and chocolate sauce, until the mugs are filled, finishing with chocolate sauce. Scraps of bread can be used to fill the mugs as well.
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5
Chill for at least 8 hours, or preferably overnight. To serve, eat directly out of the mug, or run a knife along the inside of each cup and turn out onto plate. Garnish with remaining fresh raspberries and chocolate syrup.
