Heat the water and sugar until it comes to a boil.

Add the raspberries and heat through for 5-8 minutes, or until the raspberries start to break down and the juices resemble syrup.

Remove the pan from the heat, stir in the Grand Marnier and set aside to cool slightly.

Melt the chocolate, with the cream, in a large glass bowl set over a pan of simmering water, making sure the bowl and water do not touch. Whisking occasionally until the chocolate has melted and the mixture is smooth. Once melted, remove the bowl from the heat and add a splash of Grand Marnier, whisk to blend, then set aside to cool slightly.

Mix the egg yolks into the cooled chocolate mixture until glossy and smooth.

Spoon the raspberries into the bottom of six ramekin dishes or small dessert pots, and top with the chocolate mixture.

Chill for 30-60 minutes, or until set.