6 oz. sugar
2 oz. water
6 oz. egg yolks
1 oz. gelatin
4 oz. water
1 pt. egg whites, room temperature
1 qt. whipped cream
3 oz. semi-sweet chocolate, melted
3 oz. white chocolate, melted
1 pt. raspberries, pureed with a splash of chambord liqueur

Bring sugar and water to 240 degrees. Put egg yolks into a mixer; slowly add sugar mixture to egg yolks. Beat until cool. Place mixture into stainless steel bowl; dissolve gelatin in hot water. Beat egg whites until fluffy. Add gelatin. Add this to mousse mixture. Beat whipped cream; fold into mixture. Divide mousse mixture in half. Add melted semi-sweet chocolate to 1/2 and the melted white chocolate to the other half. Place semi-sweet chocolate mousse into champagne glass, filling half way; then a layer of the pureed raspberries. Fill glass the rest of the way with the white chocolate mixture. Top with a rosette of whipped cream and a chocolate covered strawberry.