In small saucepan, combine chocolate chips and shortening; cook over low heat until melted, stirring frequently.
Line 8 muffin cups with paper baking cups. With pastry brush, coat sides and bottom of each cup thickly and evenly with chocolate. Refrigerate 10 minutes or until set.
Brush any thin spots with additional chocolate. Cover; refrigerate at least 2 hours or until firm.
Place water in small microwave-safe bowl; sprinkle gelatin over water. Let stand 5 minutes to soften.
Meanwhile, place 1 1/2 cups raspberries in blender container or food processor bowl with metal blade. Cover; blend until pureed.
Microwave gelatin on HIGH for 30 to 40 seconds or until gelatin is dissolved. Add to raspberry mixture; mix well.
In small bowl, beat whipping cream and sugar until stiff peaks form. DO NOT OVERBEAT. Gently fold in raspberry mixture. Cover; refrigerate until serving time.
Fifteen minutes before serving, carefully peel paper from chocolate cups. Spoon raspberry mixture into cups. Garnish with raspberries. Store in refrigerator.