Put 7 oz of minced chocolate, sugar and recently boiled water in a food processor or blender and allow to set for 2 minutes. Then blend until all the ingredients are well combined.
Open the can of coconut milk and take only the solid part to add it to the chocolate mixture. Blend again until obtaining a soft shake and set aside.
In small glasses, arrange a layer of raspberries at the bottom (about 1/3 of the glass) and crush with a spoon. Add the chocolate mousse to fill the rest of the glass and refrigerate for 3 hours.
Grind the chocolate cookies and add to the glasses with mousse, once already set.
Melt the remaining 1 oz of chocolate in a bain-marie or for 30 seconds in the microwave and put in a pastry bag with a fine piping tip. Write RIP on every mini sugar cookie with melted chocolate, allow to cool, and put one cookie over each glass.
