Place a piece of parchment paper or foil on a flat tray.
Rub cookie cutters with oil.
Melt chocolate according to package directions.
Pour or spoon chocolate into cookie cutters (1 - 2 ounces per
cookie cutter) reserving some for the topping.
Place raspberries upside down into the chocolate while it is still
soft.
Chill for 30 - 60 minutes, until it solid enough to be removed
from cookie cutters.
Drizzle remaining chocolate over the tops of the raspberries.
Chill in the refrigerator for another 30 - 60 minutes.
Store leftovers in the refrigerator.
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