Layered Chocolate-Raspberry Mousse

To make Chocolate-Raspberry Mousse: Melt chocolates slowly over hot water.
As they melt, place cashew butter in a food processor.
Add silken tofu and sugar, and process until smooth, stopping to scrape sides down.
Add melted chocolates, unsweetened cocoa and Chambord.
Process again until very smooth, scraping down sides as needed.
To make Raspberry Kissel: Drain 2 to 3 tablespoons of juice from frozen raspberries into a measuring cup.
Put remaining berries in a saucepan with sugar, and heat over medium heat, bringing to a boil.
Stir cornstarch into reserved juice to make a smooth slurry.
When berries are boiling, stir in cornstarch slurry.
When berries thicken into a thin, clear sauce, remove from heat and add additional sugar, if desired.
To make Macerated Strawberries: About 1 hour before serving, stem and slice strawberries crosswise.
Toss with 1 tablespoon Chambord and 2 tablespoons sugar.
Set aside, and let stand until berries absorb flavor.
To serve, if making a layered mousse, divide mousse mixture, Raspberry Kissel and strawberries among parfait dishes.
Or just divide mousse alone.
Cover, and refrigerate at least 1 hour before serving.
Top with fresh raspberries, if available.