Heat the raspberries with the sugar in a saucepan, then puree and strain through a sieve. Set aside and let cool.
Now chop the chocolate a little and heat it together with the quark and cream while stirring until the chocolate is completely melted. Let the mixture cool down a little and fill into small glasses. Cover with the raspberry puree and decorate with white chocolate shavings if necessary.
Chill for a few hours before serving.
A very tasty, summery recipe, comparable to panna cotta. It`s just as quick to make, but much easier.