Melt the dark chocolate until smooth, then let it cool for 5 minutes so it is warm but not hot.
Blend the cottage cheese for 1 to 2 minutes, stopping once to scrape down the blender, until completely smooth and creamy.
Add the cocoa powder, maple syrup, vanilla extract, salt, and melted chocolate. Blend again until the mousse is glossy and no cottage cheese curds remain.
Divide the chocolate mousse among four dessert cups. Refrigerate for at least 1 hour to thicken and develop a rich, truffle-like texture.
Let the mousse stand at room temperature for 5 minutes, then top each serving with fresh raspberries.
