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1
Puree the raspberries with 3/4 cup sugar and 1/3 cup water in a blender.
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2
Pour through a fine-mesh sieve into a bowl.
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3
Bring half of the raspberry puree to a boil in a small saucepan over medium heat.
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4
Sprinkle 4 teaspoons gelatin over 1/2 cup cold water in a medium bowl; let stand 1 minute.
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5
Stir in the hot raspberry puree until the gelatin dissolves, then stir in the remaining raspberry puree.
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6
Spray nine 5-ounce paper cups with cooking spray.
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7
Fill each cup about three-quarters full with the raspberry gelatin mixture.
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8
Refrigerate until the gelatin starts setting but the surface is still tacky, about 45 minutes.
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9
Meanwhile, bring the half-and-half and the remaining 1/4 cup sugar to a boil in a small saucepan, stirring until the sugar dissolves.
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10
Add the chocolate, reduce the heat to low and cook, stirring, until smooth.
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11
Sprinkle the remaining 2 teaspoons gelatin over 1/2 cup cold water in a medium bowl; let stand 1 minute.
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12
Pour in the chocolate mixture and stir until the gelatin dissolves.
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13
Pour the chocolate gelatin mixture into the cups on top of the raspberry gelatin and refrigerate until fully set, about 3 hours.
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14
Unmold the gelatin: Invert the cups onto plates and carefully tear off the paper.
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15
Top with whipped cream and raspberries.
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16
Photograph by Jonathan Kantor
