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.