Melt 7 ounces dark chocolate in a double boiler. Mix to ensure chocolate doesn't burn

Pour chocolate into mini foil cupcake tins coating evenly

Place in freezer to harden

Meanwhile melt another 7 ounces chocolate

In a separate pot melt raspberries and sugar

Combine the melted raspberries and chocolate

Whip the whipped cream in a mixer until in stiffens

Add the whipped cream to the chocolate mixture. You may not need all the cream

Remove cups from freezer. Rip off the tin holder

Place chocolate raspberry mixture into each cup

Garnish with chocolate shavings, confectionery sugar or whole raspberries. Keep refrigerated. Enjoy!