Chocolate Covered Raspberries Recipe

Sort through the raspberries and grate the chocolate. Line a cake pan or a baking sheet with waxed paper (use a pan that will fit in your refrigerator). In a microwavable bowl, heat the cream for 10 - 15 seconds, or on the stovetop heat in a small pan until bubbles start to form Add the grated chocolate and stir until mixture is smooth. Drop a raspberry into the chocolate, turn it with a fork, lift out and place on prepared pan. Don't worry about having every bit of the berry coated with chocolate. Repeat with remaining berries. Chill until firm. Use within a day or two.