Melt 1 package Candy Melts according to package directions. Spoon melted candy into bottom of pan cavities.

With a clean pastry brush, spread candy up onto sides of pan, adding additional melted candy if needed to coat the sides well. Refrigerate 5 minutes.

Repeat with additional melted candy, continuing until candy forms a thin shell. Refrigerate until needed.

Chop remaining package of Candy Melts.

In medium saucepan or microwaveable bowl, heat whipping cream until hot (do not boil). Remove from heat; add chopped candy and stir until smooth and melted.

Let stand at room temperature 30 minutes. Cover and refrigerate until cold, about 1 hour.

With electric mixer, beat until just light and fluffy, being careful to not overbeat. Spoon into chocolate shells; smooth tops. Refrigerate until firm.

Make raspberry sauce. Place raspberries in blender or food processor; process until smooth. Strain to remove seeds. Refrigerate until ready to use.

To serve, make a pool of raspberry sauce on individual serving plates. Unmold bombes and place in center of raspberry sauce.

In small bowl, stir sour cream to soften and smooth; if necessary, stir in enough milk to achieve thin, smooth consistency.

Place into disposable decorating bag. Snip end of bag and pipe dots of mixture into raspberry sauce around bombe; pull points out with toothpick.

Garnish, if desired, with chocolate curls or fresh raspberries.