Place chocolate in heatproof bowl over a saucepan half filled with simmering water - make sure the bowl doesn't touch the water. Use a metal spoon to stir for3-4 minutes or until chocolate melts. Remove from heat.

Beat the egs whites in a medium bowl until firm peaks form. Add half the sugar and beat until the sugar dissolves. Add remianing sugar and beat until glossy.

Add the cream and beat until the mixture thickens. Add the white chocolate a use metal spoon to fold until just combined.

Reserve 16 raspberries. Divide half the remaining raspberries among 4 serving glasses. Top with half the mousse. Repeat with raspberries and mousse. Top with reserved raspberries. Freeze for 15 minutes to set.