MICROWAVE chocolate and 1/4 cup of the whipping cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted. Stir until chocolate is completely melted. Cool to room temperature.
MEANWHILE, place orange juice, raspberries and sugar in blender container; cover. Blend until smooth. Refrigerate until ready to assemble parfaits.
BEAT remaining 1-1/4 cups whipping cream with electric mixer on high speed until soft peaks form. Add half of the whipped cream to chocolate mixture; stir gently until well blended. Gently stir in remaining whipped cream. Spoon half of of the chocolate mixture into 8 tall dessert or wine glasses; top evenly with half of the raspberry sauce. Repeat layers. Garnish with white chocolate curls and fresh raspberries, if desired. Store in refrigerator.
