White chocolate mousse with raspberry sauce

2 1/2 cups of half and half
8 oz of white chocolate pieces
1 cup super fine sugar
2 tablespoons of plain gelatin, dissolved in 1/4 cup of cold water
1 teaspoon vanilla extract
1 teaspoon rose water
1 teaspoon orange zest, finely chopped
The Raspberry Sauce:
1 pint of fresh raspberries, or 1 small package of fresh frozen
1/4 cup Orange Liquor
3 tablespoons fine sugar or to taste

1. In a metal bowl (or double boiler if you have one) over a pot of boiling water, melt chocolate, stirring to make sure all is melted and smooth. Add orange zest, and rose water.
2. In a pot, bring half & half to the boiling point, but do not boil! Add sugar, vanilla, and dissolved gelatin. Stir well. Remove from heat.
3. Combine melted chocolate and milk mixture and blend well. Allow to cool and pour into fancy long stemmed glasses, like cocktail or wine glasses.
4. Place in fridge and chill for at least 3 hours before serving with raspberry sauce.
The Raspberry Sauce:
1. Wash and pick through berries. Reserve a few berries for garnish.
2. In a bowl add berries, sprinkle sugar on top and pour in orange liquor or champagne if you like. Allow to sit at room temp for at least 1 hour. Toss mixture every 15 minutes. Spoon sauce over the cold mousse and serve garnished with reserved fresh berries and fresh mint leaves.