Preheat the oven to 150'C.
For the ganache: bring the 50ml double cream to the boil. Pour the cream over the chocolate and stir until smooth and glossy.
Whip the 250ml cream to soft peaks and then fold into the cooled chocolate mixture.
For the meringue: whisk together the egg whites and the caster sugar to stiff peaks and then place the meringue mixture in a piping bag. Pipe small meringues on to a silicone baking sheet, transfer to the oven and bake for 20 minutes.
For the minted raspberries: pick and finely chop the mint leaves. Place the mint, raspberries and caster sugar in a bowl and gently mix together.
Pipe a little of the chocolate mousse into the base of individual serving glasses. Top with a layer of meringue and a spoonful of raspberries. Repeat this layering process until the glasses are full. Dust with icing sugar to serve.
«This dessert can easily be prepared in advance and assembled at the last minute. Try using strawberries, blackberries or blueberries instead of raspberries.»