For The Brownies:

Bake brownies according to package directions, and set aside to cool.

For The Raspberry Sauce

Meanwhile, in a saucepan, combine the raspberries, water, and sugar. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Mash mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups. Return to saucepan. Combine cornstarch and remaining water until smooth and gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from heat and cool. Store in the refrigerator until ready to serve.

For The Chocolate Mousse:

Meanwhile, in a medium bowl, beat the pudding mix and milk with a whisk until it reaches a pudding consistency. In a separate large bowl, use an electric mixer to beat the whipping cream until soft peaks form (around 10 minutes). Using a spatula, fold the pudding mixture into the whipped cream until just combined.

To Serve:

Using the shot glass upside down, cut brownies into small circles. Layer the brownie pieces in the bottom of the serving vessel. Using a piping bag, pipe the mousse into each glass. Top with raspberry sauce. Refrigerate until ready to serve.