Line 12 cup mini muffin tin with mini foil liners. Set aside.

FILLING:

Place raspberries, sugar and water into small sauce pan.

Bring to a simmer stirring often.

Simmer on low until reduced by half and thickened, about 25 minutes. Stirring often.

Strain in strainer to remove as many seeds as possible, some may still get through. Be sure to really work and press the raspberries against the strainer to get as much of the raspberry pulp as possible. Also scrape the underside of the strainer as well to get any raspberry pulp that is stuck there.

Let cool completely.

ASSEMBLY:

Fill each mini muffin cup with dollop of chocolate (you will use 1/2 cup of the chocolate for this step).

Take the back of a small spoon and gently press the chocolate up the sides of each muffin cup, about 1/4 inch up, this create the sides of your cup and provide small indentation in center for the puree.

Allow chocolate to set/dry.

Next for each cup add 1 tsp of cooled raspberry puree (you may have a little puree left over).

Use remaining melted chocolate to cover the cups and create the tops.

Let sit until chocolate is completely set.