Preparation

• 1 Arrange six cupcake papers on a baking sheet or in a muffin pan; set aside.2 n a large bowl, combine the walnuts and rice cereal; mix well. Add the melted chocolate and stir until all is well coated.3 Divide evenly among the 6 paper-lined cups and press gently with the back of a soup spoon to compact into a "crust".4 Arrange 6 raspberries on top gently pressing them into position while the chocolate is still warm.5 Garnish with a sprig of the mint.6 Refrigerate until firm, about 30 minutes.7 Remove from the paper liners and place on a serving platter or individual serving plates.8 Can be made ahead of time and stored in the refrigerator for up to 36 hours.
• Source: California Walnut Board