Soften the gelatine in water and then wring out.
Dissolve 75 g of icing sugar in a pot of 75 ml water, bring to the boil and then add the gelatine.
Stir in the champagne and pour into yogurt pots or espresso cups.
Cover with tin foil and stick a spoon through the foil and into the cup.
Freeze for at least 6 hours.
To make the sauces, defrost the raspberries and puree together with the remaining icing sugar.
Sieve and pour into small bowls.
Melt the chocolate and the cream in a bain marie and pour into small bowls.
Dunk the cups of sorbet quickly in hot water and serve with the two sauces.