Mix the raspberries with the brandy, if
using, and raspberry conserve, then spoon
into the base of 6 glasses.
Break the chocolate into a Pyrex bowl,
then melt in the microwave on High for
1-2 mins, or place the bowl over a pan
of simmering water and stir until melted.
3 Stir the yogurt and custard into the melted
chocolate, then spoon on top of the berries.
Cover and chill until ready to serve, then top
with grated dark chocolate.
To make the chocolate macaroons, heat oven to 190C/fan 170C/gas 5, then line
a baking sheet with baking parchment. Whisk
2 egg whites until stiff, then gradually whisk
in 50g icing sugar until thick and glossy. Mix
100g ground almonds and 25g cocoa with
another 50g icing sugar, then stir into the
egg white mixture. Divide the mix into 12,
wet your hands, then shape each piece into
a ball. Place spaced apart and slightly
flattened on the baking sheet. Top each with
a blanched almond, then bake for 10 mins
until firm, but still soft in the centre. Cool.
Dust with icing sugar. Can be made 2 days
ahead and kept in an airtight container.