Beat ½ cup cream in a small bowl to stiff peaks; cover and chill.
Combine egg yolks, ¼ cup brewed Raspberry Crème Coffee (room temp) and 2 Tbsp. sugar in a glass bowl.
Place over a pot of gently simmering water (bowl should not touch water). Whisking consistently, cook mixture until lighter in color and volume doubles. The mixture should register 160° in temp, about 1 minute.
Remove bowl from heat. Add chopped chocolate and stir until melted and mixture is smooth. Set aside.
Place egg whites in a mixing bowl and beat until foamy. Gradually beat in 1 Tbsp. sugar and slowly drizzle in remaining ¼ cup of brewed coffee. Increase speed and beat until stiff peaks form. Fold beaten egg whites into chocolate mixture in 2 additions.
Add reserved chilled whipped cream into mixture just to blend.
Pour mousse into graham cracker pie crust OR divide mousse among 6 individual vessels.
Chill until firm, at least 2 hours.
Beat remaining cup of cream and 1 tbsp sugar in mixing bowl until soft peaks form. Before serving, top pie or serving vessels with whipped cream and garnish with raspberries.