Line a mini muffin tin with paper liners, or spray lightly with non-stick cooking spray.

In a microwave safe bowl, melt the chocolate at 50% power, stirring every minute or so until smooth.

Drop a teaspoon of chocolate into each mini muffin tin, then add 2-3 raspberries. Top with another small dollop of melted chocolate.

Refrigerate for at least an hour, or until chocolate is firm. Let stand at room temperature for a few minutes before popping the bites out of the mini muffin tin with a knife.

Keep chilled until serving or freeze in an airtight container for up to 3 months.