If you are not going to serve the mousse right away, leave covered loosely with plastic wrap and return to freezer. Wrap and freeze any leftover mousse. May be frozen for one month. Serve the mousse with berries and raspberry puree or chocolate sauce. Thaw 1 - 12 ounce bag of frozen raspberries.
Puree raspberries in a food processor and use a fine strainer to remove all the seeds.
Bring to a boil, stirring often. Remove from heat and add chocolate. Let stand three minutes until chocolate has melted, then whisk smooth. Whisk in salt and vanilla. Store the sauce in a tightly covered jar in refrigerator.