1-First Step: Prepare your workspace and ingredients. Line a mini muffin tin with 24 liners. Chop 12 oz dark chocolate. Rinse 1 pint fresh raspberries and pat dry thoroughly. This prevents moisture issues. Have 1 tbsp coconut oil ready. Work in a cool area to avoid chocolate melting prematurely.

2-Second Step: Melt the chocolate. Place chopped chocolate and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring after each until smooth (about 2-3 minutes total). On stovetop, use a double boiler over low heat, stirring constantly. Aim for silky texture. Pro tip: High-quality 60-70% cacao chocolate melts best and tempers nicely for shine.

3-Third Step: Build the chocolate bases. Spoon 1-2 tsp melted chocolate into each liner. Swirl gently with a spoon or toothpick to coat bottoms and sides evenly, creating a thin shell (about 1/8 inch thick). Tap tin lightly to settle. Refrigerate 10 minutes until firm. This shell holds the filling securely.

4-Fourth Step: Add the raspberries. Place 3-4 fresh raspberries per cup, pressing lightly. Use 1-2 pints total for plump fills. For frozen raspberries, thaw, drain on paper towels, pat dry, and dust with 1/4 tsp cornstarch to absorb juices. Fresh deliver brighter flavor and texture.

5-Fifth Step: Top with chocolate. Spoon another 1-2 tsp melted chocolate over berries, covering fully. Tap tin again. Optional: Sprinkle sea salt or add 1 tsp vanilla to chocolate batch. Refrigerate 20-30 minutes until set. For glossy finish, temper by cooling over ice water briefly.

6-Final Step: Unmold and serve. Pop cups from tin. Dust with powdered sugar if desired. Serve chilled. Store as noted below. These no bake raspberry chocolate cups impress at parties and taste best fresh.