Heat raspberries. Puree in blender, strain, and cool. Melt chocolate in a double boiler, (about ten minutes). Heat egg whites until warm to the touch. Whip egg whites to soft peaks. Add sugar. Add gelatin. Add melted chocolate, (strain if lumpy), folding carefully with a spatula. When cool, transfer to a large mixing bowl. Add cream, whipped to soft peaks and fold in carefully with a rubber spatula. Spoon into champagne glasses and serve with raspberry sauce. The entire operation should take 15 minutes. It will keep one week in a refrigerator, and can be frozen.