In a large saucepan, combine the first seven ingredients. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool.
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Fold into chocolate mixture.
Pour into a 9x5-in. loaf pan that has been lined with plastic wrap. Refrigerate for 8-10 hours.
For sauce, place raspberries in a blender; cover and puree. Strain and discard seeds. Stir corn syrup into raspberry puree; refrigerate. Unmold mousse onto a serving platter; serve with raspberry sauce.