Break the chocolate into small pieces
and place in a heatproof bowl. Bring a
little water to the boil in a small
saucepan, then place the bowl of
chocolate on top, making sure the
bottom of the bowl does not touch
the water. Leave the chocolate to
melt slowly over a low heat.
Remove the chocolate from the
heat and leave to cool for 10 mins.
Meanwhile, divide the raspberries
between 6 small ramekins or glasses.
When the chocolate has cooled slightly,
quickly mix in the yogurt and honey.
Spoon the chocolate mixture over the
raspberries. Place in the fridge to cool,
then finish the pots with a few chocolate
shavings before serving.