Using the back of a metal spoon, spread the chocolate evenly inside six 31/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes. To make the mousse: In a bowl, sprinkle the gelatin ...

Carefully spoon or pipe the white chocolate mousse over the raspberry layer, filling the glasses. Repeat the layers to get the trifle effect. Refrigerate the mousses for at least 30 minutes to set.