1 (18-ounce) box brownie mix
2 cups fresh or frozen raspberries
1¾ cups plus 1 tablespoon water, divided
⅓ cup sugar
2 tablespoons cornstarch
1 (3- to 4-ounce) box instant chocolate pudding
1½ cups milk
1 cup heavy whipping cream
12 tall shot glasses or cordial glasses
Directions for the Brownies
Bake brownies according to package directions, and set aside to cool.
Directions for the Raspberry Sauce
Meanwhile, in a saucepan, combine the raspberries, water, and sugar. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Mash mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups. Return to saucepan. Combine cornstarch and remaining water until smooth and gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from heat and cool. Store in the refrigerator until ready to serve.
Directions for the Chocolate Mousse
Meanwhile, in a medium bowl, beat the pudding mix and milk with a whisk until it reaches a pudding consistency. In a separate large bowl, use an electric mixer to beat the whipping cream until soft peaks form (around 10 minutes). Using a spatula, fold the pudding mixture into the whipped cream until just combined.
Using the shot glass upside down, cut brownies into small circles. Layer the brownie pieces in the bottom of the serving vessel. Using a piping bag, pipe the mousse into each glass. Top with raspberry sauce. Refrigerate until ready to serve.