Melt the chocolate by placing 200 g of dark chocolate in a heatproof bowl. Pour 100 ml of hot heavy cream over the chocolate and let it sit for 1 minute. Stir until smooth and melted, then set aside to cool for 1 hour.

Prepare the mousse by pouring 500 ml of chilled heavy cream into a large mixing bowl. Add the cooled chocolate mixture and whip on medium speed until thick and glossy, ensuring not to overmix.

Fill the molds by transferring the mousse to a piping bag. Pipe a small amount into silicone dome molds, smoothing the inside. Fill them completely, leveling the tops with a spatula.

Freeze the mousse domes for at least 8 hours or overnight until firm.

Make the ganache glaze using a double boiler. Heat 200 ml of heavy cream and 300 g of dark chocolate until melted and smooth.

Incorporate the butter into the ganache, stirring until fully combined.

Cool the ganache until it reaches approximately 32°C (89°F) for optimal glazing.

Unmold the mousse domes once fully frozen and keep any unused domes in the freezer.

Glaze the domes by placing them on a wire rack and pouring the cooled ganache over, allowing excess to drip off.

Transfer the glazed domes to serving plates with an angled spatula.

Thaw the glazed domes in the refrigerator for a couple of hours before serving.

Garnish with chocolate sprinkles and optionally dust with edible gold lustre dust. Serve with raspberry sauce.