White Chocolate Raspberry Tartlets

1 carton fresh raspberries
1 bag white chocolate chips (don't skimp on the quality)
1/2 cup semi-sweet chocolate chips
mini baking cup liners
mini muffin pan

In microwave safe bowl, melt 1/2 bag of white chips for 1 minute at 50%. Use caution when melting white chocolate, it's much more delicate. Once it's overheated, it's toast! Stir. Continue to heat at 15-20 second intervals until you have a smooth consistency. Meanwhile, line muffin pan with liners. Fill liners with melted white chocolate about 1/5 full. Immediately press fresh raspberry into center of chocolate making sure white chocolate touches the sides of the liner. Repeat with remaining raspberries. I only work with 1/2 a bag of white chocolate at a time so that it doesn't harden too quickly.

Melt 1/2 cup semi-sweet chips in a Ziploc bag for 45 seconds- 1 minute. Mush bag together until all chips are melted and blended together smoothly. Cut a SMALL hole into corner of bag. Drizzle chocolate over raspberries. Refrigerate tartlets to harden. Store in refrigerator. Makes about 36-40 candy tartlets.