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Place molds on a sheet tray and then place in the refrigerator to chill. Place 6-12 raspberries in the freezer.
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Bloom gelatin in 2 tablespoons of water. Set aside.
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In a small bowl, whisk the egg yolks and salt together. Set aside.
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Melt the white chocolate in a double boiler over low heat.
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Add 2 ounces of cream a little at a time, stirring until the mixture becomes smooth and warm to the touch.
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Melt the bloomed gelatin for 15 seconds in the microwave and stir it into the chocolate mixture.
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Gradually add the egg mixture into the chocolate mixture, whisking constantly.
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Continue whisking for 1 minute. Remove from the heat and place in the refrigerator to cool to room temperature, about 20 minutes.
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Using electric beaters or a stand mixer, whip 6 ounces of cream on high speed until it reaches soft peaks.
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Once the chocolate mixture has cooled, briefly whisk it to recombine and fold in the whipped cream.
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Remove molds from the refrigerator and pour the mousse into each mold, filling it to the top.
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Place a frozen raspberry or two into the center of each mold and smooth the tops.
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Place molds in the freezer for at least 4 hours.