For the waffles - whisk together the egg, milk and Double Chocolate Pancake & Waffle Mix in a medium bowl. Whisk in the butter. Cook waffle batter in a preheated nonstick or greased waffle maker. Allow to cool on rack while you make the cream topping.
For the topping - whisk cream and 1/4 cup sugar until stiff peaks form. In a separate bowl mix together the remaining 1/4 cup sugar, mascarpone cheese, vanilla extract and Chambord. Fold the mascarpone mixture into the whipped cream until smooth and creamy.
Place waffles on serving plates. Divide the mascarpone and whipped cream mixture on top of the waffles. Top with raspberries, drizzle with Bittersweet Chocolate Sauce, and dust with confectioner's sugar.