1/2 lb. white chocolate, broken up
1 c. heavy cream
1/2 c. sugar
1/2 c. water
3 egg whites

SAUCE:

1 pkg. frozen raspberries
2 tbsp. Chambord liqueur
2 tbsp. 10x sugar

Grind chocolate fine. Whip cream, refrigerate until ready to use. Bring water and sugar to a boil; cook to form syrup. Place egg whites in mixing bowl. Beat until fairly stiff. With mixer on low, pour hot syrup slowly into egg whites. Continue to beat at high speed a few minutes longer. Fold in chocolate; then fold in cream. Chill in molds.

Sauce: Combine thawed berries, liqueur and 10x sugar. Chill; spoon over mousse.