• Prepare an 8X4 inch loaf pan by coating it with cooking spray.  

Chocolate Layer

• In a small bowl, sprinkle the gelatin over the cold water and let stand while preparing the rest of the mixture.  
• In a small saucepan, bring 1 cup cream to a simmer over medium heat.  Stir 1/2 cup of the warm cream into the gelatin/water mixture and stir until the gelatin is completely dissolved.
• Add the chocolate chips to the cream that is left in the saucepan and stir until the chocolate is melted.  
• Add the gelatin mixture to the chocolate mixture and then add the remaining 1/2 cup whipping cream.  Stir until well combined.
• Pour into the prepared loaf pan and then cover with plastic wrap.  Refrigerate for about 45-60 minutes or until firm

Vanilla Layer

•  In a small bowl, sprinkle gelatin over the cold water and let stand.  In a small saucepan, bring 1 cup cream and sugar to a simmer.  Stir in the gelatin mixture until the gelatin is completely dissolved.
• Stir in the vanilla and remaining 2/3 cup of whipping cream.  Let the mixture cool for just a few minutes and then carefully spoon it over the chocolate layer in the pan.  (Don't just pour it in or you will burrow a hole into your chocolate layer!)
•  Cover with plastic wrap and refrigerate for at least 2 hours or until firm.
• Just before serving, remove the dessert from the pan and slice. Serve with the raspberry sauce.  Enjoy!

Raspberry Coulis

• Heat the sugar and water in a saucepan over medium heat.  Stir occasionally, until the sugar is completely dissolved (about 5 minutes).
• Pour the sugar mixture and the raspberries into a blender and puree until smooth.  
• Strain the mixture through a fine mesh sieve and refrigerate until ready to serve.