I found this recipe over on a wonderful blog, called Cherrapeno, and I believe the writer there got the recipe from Epicurious.
The usual recipe calls for raspberries, but I find it works just as well with cherries, blueberries, wild strawberries or any other similar-sized fruit. Vary the colour of chocolate and the liquor used according to the fruit.
For example; for blueberries, only white chocolate will do, and I'd be tempted to add finely grated lemon peel. Cherries are delicious in any chocolate, and work well with brandy, kirsch, amaretto and a host of other boozy flavours!
If fruit is not in season, this would work well with candied ginger, small pieces of fudge or toffee, or any other sweet treat you would like to encase in chocolate!
Prep and cooking time does not include time that the food spends chilling i the fridge.