Preparation

• Place 20 wafers, rounded sides up, on rimmed baking sheet, then place remaining wafers, rounded sides down, next to other wafers on baking sheet. Brush or spread all wafers evenly with jam.
• Chop chocolate; place in microwaveable bowl. Add whipping cream. Microwave on HIGH 1 min.; stir. Microwave an additional 30 sec. or until chocolate is completely melted and mixture is well blended when stirred. Refrigerate 30 min. or until cooled and slightly thickened, stirring frequently.
• Beat half the chocolate mixture in large bowl with mixer on high speed until stiff peaks form. Set remaining chocolate mixture aside at room temperature until ready to use.
• Place the 20 wafers with jam on the rounded sides, jam sides up, in single layer on platter. Spread or pipe whipped chocolate mixture evenly onto flat sides of all remaining wafers. Place 2 whipped chocolate-topped wafers, cream sides down, over each plain wafer on platter. (You will end up with 20 stacks of 3 wafers each, with 2 layers of chocolate between wafers.)
• Microwave reserved chocolate mixture on HIGH 15 sec. or until melted, stirring until smooth; spoon over wafer stacks.
• Refrigerate 3 hours or until wafers are softened and chocolate coating is firm.
• Top with raspberries and mint before serving.