I had a long think about this, and decided to make our initials in chocolate; knowing how bad my handwriting is (an F in sixth-grade penmanship caused my dad to immediately buy me a typewriter), I made a template (on the computer, of course) . . . . . . put it under parchment paper, and laid them both on the cutting board I'd refrigerated . . . I'm still a bit wobbly . . .
With the rest of the chocolate, I made squiggles on the glasses I'd put into the freezer earlier, so that the chocolate would harden on contact. I think I would rather have had the chocolate drip down some, but it was too late to change the process. Something for next time.
Rotating the glass whilst trying to squeeze the pastry bag evenly is no mean feat, and one I did NOT accomplish this time.
I used these plastic glasses because they were going into the freezer, and because I knew the chocolate would have to be scraped off . . .

RASPBERRY MOUSSE, PART 3 HERE