1.To melt chocolate, bring about an inch of water to a simmer in your saucepan. Set the heatproof bowl in the mouth of the pot, making sure the water doesn’t touch the bottom of the bowl. Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, remove bowl from heat (residual heat will melt the rest).
2.Combine marshmallows, raspberries and three-quarters of the melted chocolate in a medium bowl; spoon a rounded teaspoonful of mixture into paper cases. Decorate with sprinkles. Refrigerate until set.
3.Dip end of one lollipop stick into melted chocolate (re-melt if necessary); push about halfway into marshmallow mixture. Stand upright in a styrofoam block until set.
Cut paper cases so they resemble grass, if you like. Pierce the bottom of the paper case with a metal skewer before inserting the lollipop stick.Note