Melt the dark chocolate in a small ziplock bag (I like to place it, sealed into a bowl of hot water). Dry the bag and then trim one corner at the bottom of the bag and pipe 24 small horns onto parchment paper. Repeat the same melting process for the white chocolate, dividing it into two bags and adding yellow color, to taste to one of them. Dry the bags and then pipe 12 round circles of white chocolate. On top of that, pipe a smaller circle of yellow chocolate. Finally, Pipe a small dot of dark chocolate in the middle and set aside to cool. (You may need to rewarm the dark chocolate - just be careful not to get hot water into the bag or the chocolate can seize.)

Cut each choux in half. Pipe whipped cream on top of the bottom half. Top with a raspberry. Using a bit more melted dark chocolate, attach the horns and an eye to the top half of choux. Let set. Once dry, top the cream and raspberry bottom half with the monster face top and serve.