Wash the raspberries and pat dry. Reserve a few to decorate.

Take a small sauce pan add the remaining raspberries along with 2 Tbsp sugar. Gently mash with the back of a spoon and heat over low to medium heat. Cook for a few minutes until the berries ooze the juices and come to a boil. Simmer over low heat for 5 minutes until the juices thicken a little.

Remove from fire and strain. Discard the seeds. Cool the pulp and fill into a squeeze bottle (optional).

Take the white chocolate and 2 Tbsp of heavy cream in a microwave safe bowl. Microwave in 30 second increments until the chocolate is melted. Check and mix the contents after each 30 interval. Set aside to cool down to room temperature.

Whip the remaining heavy cream into almost stiff peaks.

Add half the whipped cream into the cooled chocolate mix. Slowly fold in to loosen the texture. This will take a few turns and you might loose a little volume here.

Gently fold in the remaining whipped cream. Try not to deflate it and the mix should look light and fluffy.

Drizzle about 1 Tbsp of the raspberry sauce over it . Fold the mix over itself a few times to create beautiful streaks or leave it as it is.

Transfer to a serving bowl/s . Cover with plastic wrap and refrigerate for at least 1 hour.

When ready to serve remove from the fridge , drizzle more sauce on top and garnish with raspberries and chocolate chips.