1. Melt chocolate with sweetened condensed milk in heavy saucepan over medium-low heat; stir in vanilla. Pour into large bowl; cool to room temperature, about 1-1/2 hours. Beat until smooth.
2. Beat whipping cream in large bowl until stiff; fold into chocolate mixture. Spoon mousse into dessert dishes. Refrigerate until thoroughly chilled. Serve with RASPBERRY TOPPING. Cover; refrigerate leftover dessert. 8 servings.
RASPBERRY TOPPING: Drain 1 package (10 oz.) thawed frozen red raspberries, reserving syrup. Stir together 2/3 cup reserved syrup, 1/4 cup red currant jelly or red raspberry jam and 1 tablespoon cornstarch in small saucepan. Cook over low heat, stirring constantly, until thickened and clear. Cool. Stir in raspberries. About 1-1/3 cups sauce.