Chill metal mixing bowl and beaters in freezer.
In the top of a double boiler, combine chocolate chips, flavored water, vanilla and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
Pour remaining 1⁄4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin and stir. Allow to bloom for 10 minutes. Then carefully heat by swirling the mixture over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
In chilled mixing bowl, beat whipping cream to medium peaks. Stir 1⁄4 of the whipped cream into the chocolate mixture to lighten. Fold in remaining whipped cream in two batches. There may be streaks of whipped cream in the chocolate. Do not over work the mousse.
Spoon into bowls and chill for at least 1 hour (if more than 1 hour, cover with plastic wrap after first hour). Allow to come to almost room temperature before serving. Garnish with fresh fruit and serve.