Raspberry Mousse Chocolate Cups

white candy coating

Oil-based candy colors (optional)

chocolate candy coating

frozen raspberries (defrosted)

heavy cream

light corn syrup

semi-sweet chocolate (finely chopped)

butter, at room temperature ((2 tbsp))

heavy cream

regular (not miniature marshmallows, about 6.75 oz)

raspberry puree reduction (made during the ganache steps)

Pink food coloring (optional)

Fresh berries and chocolate shavings to garnish