- 12 ounces chopped semisweet or bittersweet chocolate (61 percent cacao or less) or good-quality white chocolate, such as Lindt
- 3/4 cup heavy cream
- 3 tablespoons framboise (raspberry liqueur)
Place chocolate in a medium heatproof bowl. In a small pan over medium heat, bring heavy cream just to a simmer. Pour the cream over the chocolate; stir framboise into the warm ganache. Let stand 1 minute. Stir until smooth. (If the chocolate hasn't quite melted, set the bowl in a skillet of simmering water.) Cover and chill until just firm, about 2 hours. Line 2 mini muffin pans with paper candy cups. Spoon 1 tbsp. warm ganache into each cup. Press 1 raspberry into the center of each; chill.