Place the mixing bowl in the freezer until needed.
Place raspberries in a bowl and toss with 1 tsp sugar, set aside.
Break up milk chocolate into bowl and melt in microwave, stopping every 25 seconds to stir.
Blend cream cheese, sour cream and 1/4 cup heavy whipping cream in large bowl, blending until smooth, slowly add melted chocolate, using a balloon whisk attachment.
Set mixture aside and rinse out mixing bowl, return bowl to freezer before next use.
Place shortbread cookies into a bag and gently break them with a rolling pin into 1-1 1/2″ chunks.
Add 3 cups of whipping cream, 3 tsp sugar and vanilla to bowl, whip with balloon whip attachment until stiff peaks form.
Fold 2/3rds of the whipped cream into the chocolate mixture, leave 1/3 of the cream aside.
In a trifle bowl, layer shortbread cookies, berries and chocolate mixture – leaving about 1/4 cup berries aside – until nearing the top of the bowl.
Top trifle with reserved whipped cream, berries, and shaved dark chocolate (using Y peeler).
Top with mint sprig.
Chill in refrigerator until serving.
ENJOY!