1. Melt 1 cup (200g) of milk chocolate chips in a heatproof bowl set over a pot of simmering water, stirring every now and then.

2. Once melted, remove the bowl from the heat and let it cool for a minute or two.

3. Whisk in 2 large egg yolks one at a time until the mixture is smooth and well combined.

4. In a separate bowl, whip 1 1/2 cups (360ml) of heavy whipping cream until it forms stiff peaks.

5. Fold the whipped cream into the cooled chocolate mixture until no white streaks remain.

6. Divide the mousse among individual serving cups or glasses.

7. Refrigerate for at least 2-3 hours or until the mousse is set.

8. To serve, place 4 fresh raspberries on top of each mousse.

9. If desired, finish with a light dusting of cocoa powder.