White Chocolate Mousse with Raspberries

9 oz imported white chocolate, chopped
3 large egg yolks
1/3 cup confectioners' sugar
1 1/4 cups chilled heavy cream

Melt the white chocolate in the top of a double boiler over barely simmering water. Stir occasionally with a wooden spoon. Remove from the heat. In a bowl set over a saucepan of simmering water, whisk together the yolks & sugar until well combined. Remove the bowl from the saucepan & beat in 1/4 cup of the cream. Slowly stir in the melted chocolate until well combined. Whip the remaining 1 cup of cream until stiff peaks form. Gently fold together the whipped cream & white chocolate mixture. Spoon into wine goblets & refrigerate until ready to serve.