Allow puff pastry to thaw for about 45 mins at room temp.
Open up carefully and slice them into 9 squares for each sleeve.
Bake for 12-15 mins according to the package.
Once done, remove from oven and allow them to cool.
While they are cooling, start on the real whipped cream
Add the entire pint of heavy whipping cream and 3 tablespoons of powdered sugar to a bowl, and beat until soft peaks appear (about 3-5 mins).
Once whipped cream has formed, add the cream to a pastry bag.
Add the melted chocolate frosting to a small pastry bag to swizzle.
Carefully slice each puff pastry square in half and fill once half with real whipped cream.
Add a couple of raspberries to each, and place the top shell on.
Sprinkle with powdered sugar, and swizzle chocolate on each.
Place in the refrigerator for up to 24 hours.