Add chocolate chips and heavy cream to a microwave-safe bowl. Microwave in 30 second bursts, stirring between each, until smooth and melted.

Stir in the mashed raspberries and vanilla extract until everything’s combined.

Chill the mixture in the fridge for about 30 minutes so it’s firm enough to scoop.

Scoop out spoonfuls (I just use a regular spoon, nothing fancy), and roll into little balls with your hands.

Roll each ball in crushed graham crackers or cocoa powder—totally up to you.

Pop them back in the fridge for another 10–15 minutes so they hold their shape better.

Try not to eat them all before the kids see them.