Begin by melting your dark chocolate. Use a microwave-safe bowl, and heat in 20-second intervals, stirring after each until the chocolate is smooth and fully melted.
In a mixing bowl, whisk together the Greek yogurt, honey, and vanilla extract. This will form your creamy base.
Once your chocolate has slightly cooled but is still liquid, gradually fold it into the yogurt mixture. This step is crucial: if the chocolate is too hot, it may cause the yogurt to curdle.
Toss in a pinch of sea salt to contrast the sweetness.
Carefully fold half of the raspberries into the mixture, ensuring they're distributed evenly.
Distribute the mixture into two dessert cups or glasses.
Garnish the top with the remaining raspberries. For an extra touch, a fresh mint leaf does wonders.
Chill in the fridge for about an hour or until you're ready to serve. This allows the flavors to meld and the dessert to set.