In a medium saucepan, heat cream until very hot but not boiling. Remove from heat, and add chocolate morsels, whisking until melted. Pour mixture into a heatproof glass or metal bowl, and set in a larger bowl filled with ice. Let cool, whisking occasionally.
In a small bowl, combine raspberry preserves and rose water, stirring to blend.
Using a hand-held mixer, beat chocolate mixture at high speed until stiff peaks form. Transfer mixture to a piping bag fitted with a large open-star tip (Wilton #1M).
Divide raspberry mixture among tartlet shells. Pipe chocolate mixture on top of raspberry mixture in a decorative rosette.
Garnish each tartlet with a raspberry and a mint sprig.
Serve immediately, or refrigerate for up to an hour.
Notes
*We used Nielsen-Massey Rose Water and Clearbrook Farms Large Dessert-Size Sweet Tart Shells.
Recipe by TeaTime Magazine at https://teatimemagazine.com/rosy-chocolate-raspberry-tartlets-recipe/