Melt white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 2 minutes. Stir in raspberry extract and red food colouring until evenly blended.
Line a baking tray with non-stick paper. Place melted chocolate mixture in a plastic food bag and snip off a corner; pipe onto the paper in the shape of chocolate chips.
Refrigerate chocolate chips until firm, about 5 minutes. Store in a resealable plastic bag.