Melt the chocolate in a double boiler (or in the microwave), except for half a bar (put it in a cool place). Add tablespoon by spoon to the yoghurt, which has been whisked until smooth. This process should go very quickly, possibly have a kitchen assistant (children, husband, mother, whoever is there) help, because otherwise the chocolate will harden again and form lumps.
Place a third of the frozen raspberries in the bottom of a glass bowl (undefrosted and unsweetened), cover with a layer of cream. Pour in another third of the raspberries, cover again with a layer of cream. Pour in the last third of the raspberries and cover completely with the rest of the cream. Grate the leftover half a bar of chocolate on a cheese grater and sprinkle the cream with it. Place the bowl in the refrigerator for at least 4 to 5 hours.
If you don`t know the ingredients of the cream, you can hardly tell by the taste. The consistency of the cream is simply incomparable.
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