To make chocolate curls, take a semi-sweet chocolate bar and warm slightly by rubbing packaged bar vigorously with your hands for a minute or two. Unwrap bar lengthwise and slide a vegetable peeler or curling tool over edge trying not to get too deep into the chocolate. Repeat until you have enough for your recipe or store in a covered bowl in freezer for up to 2 weeks.
Cool brownies and cut into 8-10 squares and set aside on parchment paper or wax paper.
In a mixing bowl add softened cream cheese, sugar and citrus juice mixing on med until combined and smooth. Add whipping cream slowly into cream cheese mixture while mixing on slow speed. Increase speed to high whipping the heavy cream into the cream cheese mixture until peaks form and mixture is smooth.
Place mixture in a piping bag fitted with a large tip. To assemble: Use mini trifle cups or clear small bowls and pipe a small portion of the cream mixture into to bottom of the trifle cup.
Add one brownie square and 4-5 raspberries. Drizzle with chocolate sauce (optional) and add another layer of cream mixture.
Finish trifle by adding chocolate curls, mini chips, and/or chocolate sauce and topping with a raspberry.
Chill for up to a day or serve immediately.