Make the raspberry and Chambord coulis.

Place berries, sugar, raspberry juice or orange juice, and lemon juice in a blender.

Puree until very smooth.

Strain through a fine-mesh sieve into a glass bowl, pressing on the solids to extract the juice.

Stir in Chambord.

Taste and adjust the sugar to your liking.

Keep the coulis at room temperature.

Make the chocolate fondant.

Preheat oven to 500°F.

In top of double boiler set over simmering water, melt the chocolate and butter.

Stir continuously with a wooden spoon.

In a glass bowl, whip the egg yolks, the whole eggs and sugar until tripled in volume.

When the chocolate mixture is fully melted, stir it into the egg mixture slowly while steadily whisking.

Whisk in the flour, making sure there are no lumps.

Generously butter six (6 oz) metal molds or PVC molds.

Pour batter into molds, up to 1/4" from top.

Bake in preheated oven for 7 minutes maximum.

Unmold and serve on dessert plates.

Pour some of the coulis on either side.

Garnish with raspberries &/or mint sprigs.