Place goat milk, butter, stevia, salt, raw cacao and 200 ml of water in a deep saucepan. Heat it but don't let it boil. You can use a confectionery thermometer and remove it from heat when it reaches 80ºC (176ºF)
Add the gelatin and stir well. Pour the pudding into a pudding mould or a container of your choice and place it in the freezer.
Ina food processor, mix 1 tbsp gelatine with water and raspberries. Place this mixture in a saucepan and heat it just for 1-2 minutes.
Pour this mixture on the chocolate pudding and place it in the refrigerator for 2 hours.
You can decorate the pudding with berries of your choice.
Notes
You can create 4 portions by pouring the pudding into 4 smaller glasses, or cut 4 portions out of a single pudding prepared in a pudding mould. If you decide to make the pudding in a pudding mould (like in my photo) after cooling, leave it for 10 minutes at room temperature, cover with a plate and flip. The pudding will slide out of the mould easily.