2 oz. semi-sweet chocolate
1 tsp. vegetable shortening

Make sorbet. Melt chocolate and shortening in small saucepan over very low heat, stirring constantly. Place 2 greased cupcake papers in muffin tins; divide chocolate between papers. Spread chocolate evenly on bottom and sides of papers with back of spoon, place in freezer. At serving time peel paper cup off chocolate and spoon sorbet into cups.

SORBET:

1/2 c. water
1/2 c. sugar
1 pkg. (10 oz.) frozen raspberries, thawed
2 tbsp. lemon juice

Heat water and sugar over high heat, stirring until sugar is dissolved. Cool to room temperature; refrigerate until chilled about 30 minutes. Process raspberries in blender or food processor until smooth, strain and discard seeds. Stir raspberries into sugar mixture; stir in lemon juice. Pour mixture into shallow baking pan, freeze until firm, 8 hours or overnight. Makes 2 servings.