Place the chocolate in a small bowl. Heat the cream in a small sauce pan until it simmers. Pour 1/3 of the cream over the chocolate and allow it to sit for 1 minute. Whisk until smooth. Pour the chocolate mixture back into the saucepan and whisk.
Place the egg yolks in a small bowl. Whisk a little of the cream mixture into the eggs. Then pour the egg mixture back into the sauce pan and whisk well.
Mix the sugar and cocoa powder together. Add then to the sauce pan and whisk well. Allow the mixture to thicken for about 5 minutes—stir constantly.
Add the raspberry liqueur, vanilla and salt. Mix well. Then pour the mixture into two custard cups. Fill the rimmed pan with hot water until it come half way up the side of the custard cups. Then place in the oven and bake for 30-35 minutes.
The Pots de creme should be set, but a little jiggly. Place them in the fridge to cool, once cooled cover until ready to serve. Serve with Whipped cream and fresh raspberries.