1-First Step: Mise en Place and Melt Chocolate Start by chopping 12 oz semi-sweet or dark chocolate. Place in a microwave-safe bowl. Heat in 30-second bursts, stirring after each until smooth, about 2-3 minutes total. Avoid overheating to keep temper intact for shiny shells. This base makes your raspberry chocolate cups professional-looking. For vegan, use dairy-free chocolate here.

2-Second Step: Create Chocolate Shells Spoon 1 tbsp melted chocolate into 24 mini foil liners or silicone molds. Use a pastry brush or spoon back to spread up the sides evenly, creating thin cups. Tap out excess and freeze for 10 minutes until firm. Repeat layer if thicker shells desired. This prevents cracking in homemade chocolate cups.

3-Third Step: Prepare Raspberry Filling Mash 1 cup fresh raspberries with 2 tbsp heavy cream, 1 tbsp sugar, and 2 tbsp powdered sugar. For ganache-style, warm 1/4 cup heavy whipping cream, pour over extra chocolate if desired, then stir in raspberry mash. Add vanilla for extra flavor. Thaw frozen berries first. Low-cal tip: use half the sugar.

4-Fourth Step: Fill and Seal Cups Spoon 1 tsp raspberry filling into each hardened shell. Remelt remaining chocolate if needed, then cover filling completely. Sprinkle sea salt optional. Chill 1 hour until set. For busy schedules, prep shells ahead.

5-Final Step: Unmold and Serve Pop raspberry chocolate cups from liners or molds. Serve chilled for best crunch. Garnish with extra berries. Store as noted below. Each step builds layers of flavor in this raspberry chocolate recipe.