Preparation

• Make brownie mix as directed on box, or make a homemade brownie in a 9x13 inch pan. Cool completely.
• In a medium sized saucepan set over medium low heat, heat 1 cup of heavy cream until hot, but not boiling. Once hot, remove from heat and add chocolate. Let sit for 5 minutes then stir until smooth.
• In a separate bowl, whisk or beat eggs and granulated sugar until pale and you can no longer feel the sugar granules.
• Gradually add ¼ cup of the heated cream at a time to the egg mixture, stirring constantly, until ½ of the cream has been added.
• Pour egg/cream mixture back into the pan with remaining cream, stirring constantly.
• Return pan to low heat and cook mixture for 5 minutes or until it begins to thicken, stirring constantly.
• Once it has thickened slightly, remove from heat and transfer to a large bowl. Cover and refrigerate for at least 2 hours or overnight.
• When mixture is cold, beat remaining heavy cream until stiff peaks form.
• Fold half of the chocolate custard into the whipped cream.
• Fold in remaining chocolate mixture until combined.
• Cut brownies into rounds the size of your serving glass.
• Place first round at the bottom of glass, then spoon about ¼ cup of mousse over brownie.
• Top with a couple of raspberries and repeat layers until glass is full.
• Refrigerate for 1 hour.
• Just before serving, sprinkle glasses with edible gold luster powder and garnish with fresh raspberries.