Start this recipe by preparing the bases. You will need to prepare a lined baking sheet and 4 small metal ring forms. Mix together the white chocolate base ingredients together and spoon into the rings. Flatten out to a thickness of 7mm and chill in the fridge till set. To make the filling, soak the leaf gelatine in water till soft, then heat in a saucepan with the liqueur till melted. Next, stir the icing sugar and orange zest into the whipped cream, followed by the cooled melted chocolate and finally the liquid gelatine. Pipe this mixture into the rings and on top of the white chocolate bases in the shape of a dome. Chill in the freezer for 1 hour to set. When ready, melt together the remaining 100g chocolate and 100ml cream. Remove the set mousse bombs from the rings and place onto a wire rack. Pour over the ganache to cover the bombs. Allow the ganache to set then place the bombs on a lined baking sheet and chill. To finish, decorate the bombs with a layer of set milk chocolate around the outer edge and dust with cocoa powder and decorate with raspberries before serving.