Place a metal mixing bowl and beaters in the freezer for 10-15 minutes.

In a small pot over low heat on the stove, combine the white chocolate chips and vegetable oil, stirring occasionally with a spatula until melted. Allow the chocolate to cool to room temperature

Remove the chilled mixing bowl and beaters from the freezer. Add the International Delight creamer and heavy cream, beat for 5 minutes until soft peaks form.

Add the melted chocolate into the bowl, beat the mixture for 2-4 more minutes, or until stiff peaks form and the mixture becomes more mousse like and airy.

Refrigerate the mousse for at least 1 hour, but the longer the better. The longer the mousse sets in the fridge, the less “pudding” like it will be and the more mousse like it will become.

spray the rims of your serving glasses one at a time with the edible gold mist. Dip the rims into a bowl of gold sprinkles right after you spray them.

spray the raspberries gold. I gave mine a few coats, letting them dry in between each layer.

make the mousse. Specific directions are below in the recipe section - just a note, if you’re wanting to make the white chocolate bark like I did, just melt extra white chocolate when you’re melting the chocolate for the mousse. Once the chocolate is melted, pour a small amount onto a tinfoil lined baking sheet (and add sprinkles) and the rest of the melted chocolate goes into the mousse.

assemble. In your already fancied serving cups, add mousse, a few raspberries, and more mousse to fill the cup. Top with raspberries and a piece of the white chocolate bark.