Method
To make the Chocolate Mousse: combine the chocolate, butter, sugar and liqueur in a mixing bowl. Melt over a double boiler, cool. Whip cream to very soft peaks and fold into chocolate. Cool mousse until set, several hours.
Whip 8 oz of heavy whipping cream until thickened, but not stiff. The cream should be the same consistency as the raspberry sauce.
To assemble: spoon a little mousse on the bottom of serving plate. Place one chocolate graham on top of the mousse. Repeat until you have made three layers. Garnish each layer with fresh raspberries. Ladle raspberry sauce around the tower. Pipe small round pools of whipped cream into the raspberry sauce in circles. Use a toothpick to swirl the sauce into heart shapes. Garnish the plate with fresh raspberries and whole mint leaves. Garnish with chocolate ornaments.