Make the raspberry puree: In a small saucepan, combine raspberries, honey, and lemon juice. Cook over medium heat for 5-7 mins, mashing berries, until broken down. Remove from heat, stir in vanilla.

Strain the warm puree through a fine-mesh sieve into a bowl, pressing with a spatula to extract all liquid. Discard seeds. Cool puree to room temperature (refrigerate to speed up).

Melt the chocolate in a heatproof bowl over a pot of simmering water (double boiler), stirring until smooth. Remove from heat and let cool slightly until just warm.

In a large bowl, whip the cold heavy cream, powdered sugar, vanilla, and salt until stiff peaks form.

Fold about 1 cup of the whipped cream into the melted chocolate to lighten it. Then, gently fold this chocolate mixture back into the rest of the whipped cream until fully combined and no white streaks remain.

Divide the cooled raspberry puree in half. Fold one portion into about 1/3 of the chocolate mousse to create a raspberry-chocolate mix.

Assemble the cups: Layer or swirl the plain chocolate mousse, the raspberry-chocolate mix, and the remaining plain raspberry puree into 6 serving cups. Use a skewer to create a marbled effect on top.

Chill the cups in the refrigerator for at least 4 hours, or preferably overnight, to set completely.

Before serving, garnish each cup with fresh raspberries, a mint leaf, and shaved dark chocolate.