Using a serrated knife cut the chocolate into very thin slices. It is important to make the chocolate pieces small enough to melt properly. Set the finely chopped chocolate into a small, heat-safe bowl that is completely dry (chocolate reacts poorly to water) and set aside.

Heat the cream in a small saucepan over medium heat. Watch it constantly. As soon as it begins to gently simmer around the edges it is ready. Be very careful to not overheat as it can become compromised and separate in the pan. Overheating it could also cause damage to the chocolate, under heating it won't melt the chocolate.

Immediately pour the hot cream into the bowl of finely chopped chocolate. Allow it to sit for 3 minutes.

Stir until all of the remaining little bits of chocolate have melted.

You will be left with a smooth and creamy ganache. You want it to cool and thicken before using it to fill the raspberries. Allow it to come to room temperature, stirring occasionally.

Note: You can stick it in the fridge to speed up the cooling, however, you will need to stir it more often to ensure that it keeps its smooth consistency.

Rinse the raspberries and mint leaves; pat them dry.

Once the ganache has cooled to room temperature and set, pipe it into each raspberry. Make sure to add enough so that it pops out of the top a bit.

Finally, add the leaves to the chocolate raspberry bites if you are using them. Poke them into the ganache filling.