For the coulis, crush or lightly blend the raspberries then pass through a sieve to remove the seeds. Sweeten the coulis to taste with a little icing sugar

Transfer the coulis to 3cm silicone dome moulds and place in the freezer to freeze solid

Now prepare the chocolate cases. Break or chop the chocolate into pieces and melt in a heatproof bowl over a pan of simmering water (do not allow the bottom of the bowl to touch the surface of the water), stirring occasionally until smooth

Brush the silicone moulds with the melted chocolate evenly and place in the fridge until set and hard

To make the mousse, beat the egg yolks with half the sugar in a mixing bowl

Whisk the egg whites in a separate bowl. Once they start to foam, add the remaining sugar to the bowl and continue whisking until the eggs have formed soft peaks

Meanwhile, melt the chocolate, using the same method as for the chocolate cases

Transfer the melted chocolate to the bowl with the egg yolk and sugar mixture and beat until smooth and combined. Fold in the lightly-whipped cream. Finally, fold in the egg whites

Spoon the mousse into the prepared moulds, filling halfway up. Remove the frozen coulis from the moulds and press into each mousse. Cap off with a little extra mousse to seal the coulis inside. Return to the freezer to set

To serve, carefully remove the mousses from the moulds and turn out onto serving plates. Allow to defrost fully at room temperature before serving – the coulis will have melted and you will have a nice liquid coulis core