1. Melt chocolate chips and butter over a double boiler, stirring until smooth.

2. Spoon 1 tbsp of melted mixture into a paper mini muffin cup liner.

3. Using a small brush, coat the inside of the liner with a layer of chocolate, from the bottom to the top edge.

4. Repeat for remaining cups.

5. Chill cups until set.

6. Brush on a second layer of chocolate; refrigerate until set.

7. Gently peel off paper liners and refrigerate cups until ready to fill.

8. Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat.

9. Whisk constantly until the mixture thickens and begins to simmer.

10. Remove from heat and stir the vanilla into the sauce.

11. Beat whipping cream in a chilled mixing bowl on high speed until stiff peaks form.

12. Stir in chocolate sauce and raspberry schnapps until well combined.

13. Spoon mixture into chocolate cups.

14. Freeze until ready to serve, at least several hours.