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1
Mix the half-and-half and the instant coffee in a medium microwavable bowl and microwave on high for 1 minute.
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2
Stir in the chocolate chips and let stand about 2 minutes.
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3
Beat with a whisk until the chocolate is melted and the mixture is smooth.
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4
Add the vanilla and a pinch of salt whisking until blended.
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5
Let cool to room temperature.
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6
With an electric mixer, beat the sour cream in a medium bowl until light and fluffy, about 2 minutes.
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7
With a rubber spatula, gently fold half the sour cream into the chocolate mixture, stirring just until blended.
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8
Repeat with the remaining sour cream.
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9
Divide the mousse into 4 dishes.
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10
Refrigerate, covered, until thoroughly chilled and set (at least 2 hours) or up to 1 day.
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11
Serve with the raspberries.
