Chocolate mousse: Whip the cream and stabilizer on medium high speed for 2 minutes or until firm peaks are formed, if you slowly raise the whisk. Set aside the whipped cream. In a large bowl, combine the butter, cream cheese, confectionery sugar and vanilla. Stir on medium-high speed for 1 minute or until well mixed and homogeneous. Place the chocolate chips in a small microwave bowl and heat on high for 30 seconds, stir and heat for another 30 seconds or until melted. Add the melted chocolate to the mixture. Stir on medium speed for 1 minute or until light and fluffy. Mix the whipped cream to the mixture. When assembling the cake you will use raspberries. Cool the filling from the mousse until ready to assemble the cake.