1.Divide your whipping cream into two measuring cups so that there is 450 ml in one container, and 150 ml in another.
Pour the 150 ml over the dark chocolate. Microwave for 30 second intervals, and stir in between. Set aside so that it can cool.
2.Lightly drizzle white chocolate over the sphere molds. Run a knife along the top of the mold for clean edges. Transfer to the fridge to set.
3.Dollop half a teaspoon of white chocolate onto a piece of parchment paper. Use your spoon to spread the chocolate across the parchment paper. Place in a paper towel roll. Let set. Repeat with dark chocolate, as well.
4.Take the sphere mold out of the fridge. Place a tablespoon of dark chocolate into the sphere mold. Use your spoon to run the chocolate up the walls of the mold. Do this for all the spheres. Run a knife along the top to clean up the top of the mold. Transfer to the fridge to set.
5.Pour your 450 ml of whipping cream into an electric mixer until it’s semi whipped. Mix on a low speed and slowly pour in the ganache. Mix until the beaters leave marks in the cream. Transfer to the fridge.
6.Take the chocolate pieces out of the mold.
7.Dip a smaller sphere from the chocolate mold and dip the rounded top into melted chocolate. Place it with the edge facing down. Take a larger sphere and place it right on top. Hold it to secure it in place. Repeat with the rest of the spheres. Peel the chocolate flourish from the parchment paper.
8.Pipe your chocolate mousse into one of your marbled chocolate bowls. Place a chocolate flourish into the mousse, along with a raspberry. Then, a small piece of mint. Repeat this with the rest of the bowls.