12 oz. white chocolate, cut in pieces
2 c. whipping cream
1 c. warm milk, divided
1 pkg. unflavored gelatin
2 tsp. vanilla
2 egg whites
Pinch of salt
Dash of lemon juice
Shaved white chocolate

RASPBERRY SAUCE:

1 (10 oz.) pkg. frozen raspberries, thawed
3 tbsp. sugar
1 tbsp. Grand Marnier

Melt chocolate in 3/4 cups milk in top of double boiler over hot not boiling water. Stir until smooth. Soften gelatin in the remaining 4 cups milk. Add to the melted chocolate and stir until smooth. Remove from heat and stir in vanilla. Cool until room temperature. Beat whites until almost stiff peaks; fold in white chocolate mixture. Whip cream to soft mounds and fold into chocolate mixture. Pour into individual wine glasses, top with 2 to 3 tablespoons raspberry sauce, mound on some more mousse and sprinkle with shaved chocolate or pour into a large crystal bowl, top with shaved chocolate and serve raspberry sauce on the side.

For sauce: Puree raspberries, sugar and Grand Marnier, cuisinart or blender. Pour through a fine sieve to remove seeds.