Invert 8 foil baking cups on cookie sheet. Place in freezer. In small saucepan over low heat, melt 6 oz. candy coating and shortening, stirring constantly. Cool slightly.
Pour coating into small squeeze bottle or decorating bag with small writing tip. Drizzle coating randomly over bottom and sides of cups, carefully connecting drizzled lines to prevent weak spots. Freeze 30 minutes.
Unmold by carefully peeling foil cups from candy coating.* To serve, place cups on individual dessert plates. Fill each with about 1/3 cup frozen yogurt. Garnish with raspberries, mint leaves and grated candy coating.