Warm up heavy cream either in the microwave or on stove top. Once the cream is hot, add chocolate chips and mix it thoroughly so that it melts. Make sure there are no lumps or chocolate is completely melted. If its not melted, you could warm up the mixture for few seconds.

Let it stand for few minutes, using a whisk or a hand blender form soft peaks. Do not overwhip it, or else the texture will be off. You want soft peaks, silky and smooth looking mousse.

In a silicone mold, fill them up halfway through just like pictures. Make sure to use a spatula and gently spread and cover the edges too. You do not want to leave out any space or air. Make a hollow bowl.

Place a tsp or little more raspberry preserve right in the middle. Place a raspberry upside down in the middle of the preserves. Tuck it into the level of the sides of silicone mold.

Pour some more whipped chocolate mousse and cover the raspberry as much as possible. Smooth out the top.

Put silicone mold with the baking tray in the freezer for at least 4-6 hours.

Once the mousse is set. Make top layer of ganache.

In a pot on medium heat, warm up heavy cream until its just bubbly. Do not boil it. Pour over chopped chocolate or chocolate chips and let it sit for 30 seconds, then gently whisk, starting in the center and covering all around. The entire mixture should be smooth, and shiny. It should be emulsified.

Remove mousse cake from the freezer and unmold it from silicone mold on eat a time, place it on top of glass jars or cooling rack also works. It would be good, if the glass jars are smaller in diameter so the glaze drips off.

Pour chocolate ganache glaze over cakes using a measuring cup with spout, start in the middle and go on the sides and make sure there are no spots left. Let it sit there for few minutes. It will set immediately and then you can lift it up using a small spatula and place it on a plate or if you have cake rounds.

Repeat with each mousse cakes and scrap off any leftover glaze and use it for something later.

Gently place chopped nuts around the bottom part to cover up. Add some sprinkles, or gold leaf and raspberry.

Glazed cakes will keep in the refrigerator for up to 2-4 days easily in a covered container. When you are ready to serve it, let it come to room temperature.