Directions
- In a heatproof bowl melt chocolate with 1tbsp water over a pan of barely simmering water or in the microwave on a low heat setting.
- Meanwhile, reserve a few raspberries, and crush the remainder. Divide two thirds of the crushed berries between two small glasses and chill.
- Fold the remaining third into the melted chocolate with a few drops of vanilla extract. Leave to cool completely.
- Add the Activia yogurt to the raspberry chocolate mixture and stir very lightly to ripple. Spoon into the two glasses and chill for at least an hour.
- Add reserved raspberries before serving.
Ingredients
- 50g 70-80% dark chocolate
- 150g fresh raspberries
- 140g Activia vanilla
- Few drops of vanilla extract
