Take half of the raspberries, mash slightly and add a few splashes of Chambord, just enough to flavor, but not so that the raspberries become too liquid. Let soak
Cut the mini brownies into a top half and a bottom half.
Soak the brownie halves in a small amount of Chambord, just a minute is long enough for the liquor to soak in without the brownie becoming soggy, though it depends on the brand of brownie used. I recommend testing one first.
Mix chocolate instant pudding mix an milk with whisk until thick. Add cool whip (1/2 of the container) and until mix until fluffy to make the chocolate mousse.
Spread a small amount of the soaked, mashed raspberries onto a soaked brownie half. The more you put on, the better it tastes, in my opinion, but also the messier it looks.
Top the brownie half with about a tablespoon full of the chocolate mouse on top of the mashed raspberry. If you want it to look neater, you can pipe the mousse on top using a frosting bag.
With a vegetable peeler, carefully shave a few small slices along the edge of the chocolate bar over the mousse to create chocolate curls. Add a fresh raspberry to the top of the mousse.
Chill for several hours before serving so that the flavors blend and the cake bites firm up.