Directions

1. Choose 12 cookie cutters that are 2 inches or less, you can use hearts, circles, stars, butterflies, flowers—anything you like.
2. Place the melted chocolate in a piping bag with a round tip.
3. Lightly oil the cookie cutters so the chocolate doesn't stick.
4. Line a baking sheet with parchment paper.
5. Arrange the cookie cutters on the parchment paper.
6. Pipe the chocolate into each cookie cutter; start with the edges, then fill in the center (flatten out with the tip to spread it around), until the chocolate is about ¼-inch deep. (Reserve some of the remaining chocolate in the piping bag for later.)
7. Take the washed-and-dried raspberries and arrange them in the cookie cutters as shown. Lightly press the raspberries into the chocolate (but don't smash them).
8. Use the rest of the chocolate in the piping bag to pipe the chocolate over the raspberries.
9. Place the baking sheet in the refrigerator for several hours or overnight.
10. Before serving, remove from the cookie cutters. They pop out of the cookie cutters pretty easily, but take care not to damage the raspberries.