Place the mousse in a circle.
Press the frozen interior into two layers.
One on top of the cream and one under the cream.
Freeze the pie.
Glaze with the chocolate mirror glaze and place on the pie shell.
Whip the Debic Stand & Overrun with the sugar.
Use a piping bag with a St Honoré nozzle.
Decorate the edge of the cake with whipped cream.
Finish with fresh raspberries.