Place a large mixing bowl in the freezer for 10 minutes to chill.

Pour the heavy cream into the chilled bowl and beat with a hand mixer for about 1 minute until frothy.

Add powdered sugar, cocoa powder, and espresso powder. Mix on medium-high speed until slightly stiff peaks form.

Transfer the mousse to a piping bag fitted with a star tip and set aside.

In a saucepan, add raspberries and sugar over medium heat. Mash the berries slightly while stirring.

Cook for 8 minutes, stirring every couple of minutes, until bubbly and saucy.

Strain the mixture into a bowl to remove seeds, pressing the berries through the strainer.

Assemble the parfaits by piping mousse into the bottom of each cup.

Add a layer of raspberry sauce.