1. Bloom the gelatin:
   In a small bowl, sprinkle gelatin over cold water. Let it sit for 5 minutes.

2. Make the custard base:
   In a saucepan, heat milk until steaming (not boiling). In a bowl, whisk egg yolks with sugar. Slowly pour warm milk into yolks, whisking constantly. Return mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly (coats the back of a spoon).

3. Add chocolate and gelatin:
   Remove from heat. Stir in chopped chocolate and vanilla until smooth. Add the bloomed gelatin and stir until fully dissolved.

4. Cool and fold:
   Let cool to room temperature, then gently fold in whipped cream until smooth and fluffy.

5. Pour into molds or glasses:
   Spoon or pour chocolate mixture into serving glasses or silicone molds, filling halfway. Chill for 1–2 hours until partially set.

Raspberry Layer:

1. Make raspberry purée:
   In a saucepan, combine raspberries, sugar, and lemon juice. Simmer over medium heat until berries break down. Push through a fine mesh sieve to remove seeds.

2. Bloom and add gelatin:
   Bloom gelatin in cold water. Stir into warm raspberry purée until dissolved. Let cool slightly.

3. Add raspberry layer:
   Once the chocolate layer is set, carefully spoon raspberry mixture on top. Chill for at least 2–3 more hours, or until fully set.

To serve:
Garnish with fresh raspberries, shaved chocolate, or whipped cream. If using silicone molds, unmold carefully and plate.