Raspberry Layer:
Place a muffin tin on a work surface. Set 6 wine glasses on the diagonal in the cups and set aside.
In a small-medium bowl, add 1 cup of boiling water to the gelatin and stir slowly until dissolved.
Add 1/2 cup cold water and mix well. Set aside to cool until half set (thick but not firm), about over 1 hour at room temperature or 5-10 minutes in the fridge.
Once it’s half-settled, add whipped cream and mix well.
Pour the mixture into each glass. Keeping the glasses in position, slowly lift the tray and transfer to the fridge to chill for at least 2 hours to set.
Chocolate Layer:
In a small-medium saucepan, add half and half milk. Sprinkle gelatin on top and set aside for 2 minutes.
Whisk in cold water until mixed, then add the chocolate and sugar.
Place over medium-low heat and cook for about 8-12 minutes until the mixture can coat the back of a spoon easily. Then remove from heat. Let it cool completely.
Remove glasses from the fridge and place on a flat surface. Pour the chocolate mixture into glasses to cover the raspberry layer.
Chill at least one more hour to set.
Garnish with optional raspberries and mint. Serve and enjoy!