Chocolate Mousse with Berries
Halve the vanilla bean lengthwise and scrape out the seeds. Coarsely chop the chocolate. Mix the chocolate, vanilla seeds and 150 ml (approximately 1/2 cup) of cream in a small saucepan. Add the sugar, cinnamon, salt and liqueur. Heat slowly, stirring constantly, until the chocolate has melted. Remove from the heat and cool until lukewarm.
Whip the remaining cream until stiff. Remove 4 tablespoons for the garnish. Fold the remaining whipped cream into the chocolate mousse. Rinse the raspberries and pat dry. Spread half of the berries between four glasses. Spread the chocolate mousse on top of the berries. Cover with the remaining berries. Chill for at least 6 hours. Serve garnished with whipped cream and grated chocolate.