Beat the cream with the mixer in a large mixing bowl until it has the consistency of thick yoghurt.
Roughly chop the chocolate. Melt in a bowl in the microwave or au bain-marie. Make sure the chocolate has melted, but avoid it becoming too hot. Add the chocolate in a thin stream to the whipped cream. Beat the mixture using the slowest speed on the mixer.
Divide the mousse over six wine glasses. Place in the fridge and leave to firm up for least 2 hours. Arrange the raspberries over the mousse just before serving. Garnish with the icing sugar and mint.
Variation tip: Practically all types of fruit taste amazing with white chocolate mousse. Blueberries, pomegranate, strawberries, passion fruit or blackberries - ring the flavour changes.
