Step 1: Prepare the Raspberry Coulis

1. In a saucepan over medium heat, combine raspberries, sugar, lemon juice, and water.
2. Simmer for 5-7 minutes, stirring occasionally, until the raspberries break down.
3. Strain through a fine mesh sieve to remove seeds. Let cool, then refrigerate.

Step 2: Prepare the Chocolate Bavarois

4. In a small bowl, sprinkle gelatin over cold water and let bloom for 5 minutes.
5. In a saucepan, heat milk and heavy cream over medium heat until just steaming (don’t boil).
6. In a separate bowl, whisk together egg yolks and sugar until pale and creamy.
7. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
8. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly (coats the back of a spoon, about 170°F or 77°C).
9. Remove from heat and stir in chopped chocolate until smooth.
10. Stir in the bloomed gelatin and mix until fully dissolved.
11. Add vanilla extract and let cool to room temperature.
12. Fold in whipped cream gently until smooth and airy.

Step 3: Assemble & Chill

13. Pour a thin layer of raspberry coulis into the bottom of serving glasses or ramekins.
14. Carefully spoon or pour the chocolate Bavarois over the coulis.
15. Refrigerate for at least 4 hours (or overnight) until set.

Step 4: Serve & Enjoy!

16. Garnish with fresh raspberries, shaved chocolate, and mint leaves.
17. Serve chilled with extra raspberry coulis on the side!