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**1. Prepare Chocolate Mousse:** Place 3 oz (85g) of the finely chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup (120ml) heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes, then stir gently until completely smooth and melted. Let this ganache cool to room temperature, stirring occasionally.
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In a separate cold bowl, whip the remaining 1/2 cup (120ml) heavy cream with 1 tbsp powdered sugar until soft peaks form. Gently fold the whipped cream into the cooled chocolate ganache until no streaks remain. Cover and refrigerate for at least 30 minutes to firm up slightly.
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**2. Prepare Drizzling Ganache:** Place the remaining 1 oz (28g) dark chocolate in a small heatproof bowl. Heat 1/4 cup (60ml) heavy cream in a small saucepan until it just simmers. Pour hot cream over the chocolate and stir until smooth. Let cool to room temperature; it will thicken slightly. If too thick for drizzling, warm gently for a few seconds.
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**3. Make Raspberry Coulis:** In a blender, combine raspberries, granulated sugar (start with 1 tbsp, add more to taste), and lemon juice (if using). Blend until smooth. Pass the mixture through a fine-mesh sieve to remove seeds, pressing down on the solids with a spoon. Refrigerate until ready to use.
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**4. Prepare Crumbles & Nuts:** Place chocolate sandwich cookies in a plastic bag and crush using a rolling pin or pulse in a food processor until fine crumbs form. Toast pistachios or hazelnuts in a dry skillet over medium heat for 3-5 minutes until fragrant; let cool and chop coarsely.
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**5. Prepare Fresh Berries & Garnish:** Wash and gently pat dry all fresh berries. Slice larger strawberries. Pick fresh mint leaves.
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**6. Assemble the 'Painting':** Lay a large sheet of parchment paper or wax paper onto a clean, large table surface or a large, flat platter. Alternatively, use individual large plates.
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Using a large spoon or a small offset spatula, create a few artistic 'swipes' or 'smears' of the chilled chocolate mousse across your chosen surface.
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Dollop and drizzle the slightly thinner chocolate ganache in various spots over and around the mousse, using a spoon or a small piping bag (or a Ziploc bag with a corner snipped off).
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Spoon or drizzle the raspberry coulis onto the 'canvas', creating contrasting color and flavor.
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Artistically scatter the chocolate cookie crumble, toasted nuts, and fresh mixed berries over the entire composition.
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Garnish with fresh mint leaves for a final touch of color and aroma.
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Serve immediately and encourage guests to dig in directly from the 'painting' or scoop portions onto small plates.
