Melt the almond bark squares.

With a toothpick, dip it into the melted almond bark and fill in the hearts. Place in the freezer for at least 1 minute.

While the mold is in the freezer, melt down the dark chocolate chips.

Take the mold out of the freezer and coat all sides with the chocolate. Place back in the freezer for 1 minute.

Place the raspberry frosting into a piping bag and add a small amount inside all of the chocolate molds. Make sure to leave room at the top to add your last layer of chocolate. Place in the freezer for 1 minute.

Add your last layer of chocolate and place in the freezer for 1 minute.

Once completely solid, pop your chocolates out of the mold.