In a small bowl, sprinkle gelatin over ½ cup (125 mL) of the cream; let stand for 5 minutes.
Meanwhile, in a saucepan, heat remaining cream with the milk and sugar over medium heat, stirring occasionally, until almost simmering (do not boil). Remove from heat. Whisk in chocolate until smooth. Whisk in gelatin mixture until dissolved.
Pour, dividing evenly between 16 small ramekins or dessert dishes. Cover and refrigerate until set, about 2 hours. Garnish with raspberries just before serving.
Per serving: 162 calories, 3 g protein, 9 g fat (5 g saturated fat), 18 g carbohydrates, 0 g fibre, 17 mg cholesterol, 37 mg sodium