Makes 6 servings.
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.