Chocolate mousse domes with raspberry coulis centre

250g of raspberries, lightly blitzed and passed through a sieve

icing sugar, to taste

40g of dark chocolate

6 eggs, separated

300g of 70% dark chocolate, Willie suggests Peruvian Chulucanas chocolate as it has the perfect fruitiness to go with the raspberries

80g of raw cane sugar

450ml of double cream, lightly whipped