In small saucepan, melt candy coating over low heat, stirring constantly. Pour onto 12-inch square of foil. Cool until lukewarm but still melted.**
Meanwhile, line cookie sheet with foil. Thoroughly wash and dry balloons. Inflate each balloon to 3 1/2 inches, twisting top and securing with spring clip. DO NOT TIE INTO KNOT.
Roll bottom of each balloon in candy coating, rocking back and forth across bottom and 1/3 up sides to form bottom and sides of cup. Stand each coated balloon on foil-lined cookie sheet. Refrigerate about 10 minutes or until set.
Meanwhile, place half of chopped raspberries in food processor bowl with metal blade or blender container; process until smooth.
In small saucepan, combine sugar and cornstarch; mix well. Add raspberry puree. Bring to a boil over medium heat, stirring constantly until thickened. Boil 1 minute. Pour into medium bowl. Add remaining chopped raspberries; mix well. Refrigerate about 1 hour or until thoroughly chilled. (Raspberry mixture can be cooled quickly by placing bowl in a larger bowl or pan filled with ice water.)
To remove balloons from candy coating cups, hold opening of one balloon with one hand and remove clip, slowly letting out air; carefully remove balloon. Repeat with remaining balloons.***
Just before serving, gently fold whipped cream into chilled raspberry mixture. To serve, place cups on individual serving plates; spoon raspberry mixture into cups.