Prep your Glasses/Dishes that you're going to serve your desserts in. I cleaned my new mixer glasses!
In a heatproof bowl, add all of the chopped White Chocolate, and 65ml of the double cream and microwave on a medium/low heat till smooth.
You'll want to stir it halfway through to make sure its smooth, and it will take less time then you think to melt. Do it in bursts of 30 seconds max!
Whilst leaving it to cool, whip the rest of the cream to soft peaks. Not so solid that you can pipe it, but still so it holds itself.
Add a dollop of the whipped cream to the chocolate mix and stir it though so its smooth.
Add in the rest of the cream and fold through carefully making sure to not knock out too much air from the cream.
Reserve some of your raspberries for decoration. In a different bowl, mash the rest of them slightly, and then fold through the Mousse mixture.
Pour/Scoop/Pipe your mousse into the glasses, and decorate with the rest of the fresh raspberries and the freeze dried raspberries!
Notes
You can use milk or dark chocolate in the mix if you wish instead. If using Milk Chocolate, I would use 200g, and if using Dark Chocolate, I would use 175g.
You can switch the raspberries out for a different fruit, such as strawberries.
I used Mixer Glasses to serve mine in as I like the shape, but you can use whatever you fancy!
I find Freeze Dried Raspberries in Waitrose, Sainsburys, and Lakeland!