Wash the raspberries. Place them on a clean kitchen towel. Allow them to dry completely, about 30 minutes.
Place the chocolate chips in a microwave-safe bowl. Melt them in the microwave, in 30-second sessions, stirring after each session. My chocolate chips were melted after three such sessions.
Stir the oil into the melted chocolate.
Dip each raspberry into the melted chocolate. Lift up and twist around to get rid of any excess chocolate. Place on the wax paper.
Freeze the raspberries for 15 minutes before serving.
I recommend using large, firm raspberries in this recipe. I typically buy two containers and pick the best ones out of each container to use in this recipe.The smaller ones don't go to waste - we simply snack on them or I serve them as a dessert topped with whipped cream.