Puree fruit in food processor or blender until smooth. Press resulting puree through strainer to remove seeds. Stir in the sugar. This should result in about 1.5 cups of puree.

In small saucepan sprinkle gelatin over water. let stand 5 minutes. Dissolve over very low heat, stirring occassionally. Pour into medium bowl and add 1 cup of the puree, stir.
In microwavable bowl combine chocolate and milk. Microwave on low 2-3 minutes or until melted. Stir until smooth, cool to room temp and add vanilla.

In large bowl beat whipping cream at medium-high speed until soft peaks form. Fold half of whipped cream into the  fruit mixture, fold other half of cream into the chocolate mixture.

In large glass bowl pour half of the fruit mousse. Then pour half of the chocolate mousse on top. Repeat and then with a knife create a swirl pattern blending  the layers. Cover and refrigerate for 3-4 hours.

Scoop 1-2 large spoonfuls onto a plate and garnish with extra sauce or extra fruit.