Beat remaining 1-1/4 cups whipping cream with electric mixer on high speed until soft peaks form. Add half of the whipped cream to chocolate mixture; stir gently until well blended. Gently stir in remaining whipped cream. Spoon half of of the chocolate mixture into 8 tall dessert or wine glasses; top evenly with half of the raspberry sauce. Repeat layers. Garnish with white chocolate curls and fresh raspberries, if desired. Store in refrigerator.