Ingredients:

  • 6 oz (170g) Semi-sweet chocolate, finely chopped
  • ½ cup (120ml) Unsweetened almond milk
  • 1 tsp (5ml) Vanilla extract
  • ¼ tsp (1.5g) Sea salt
  • 1 cup (240ml) Cold heavy whipping cream
  • ½ cup (120g) Plain Greek yogurt, room temperature
  • 3 tbsp (36g) Maple syrup
  • 1 tbsp (8g) Unsweetened cocoa powder, sifted
  • 8 fresh raspberries
  • 1 tbsp (8g) Shaved dark chocolate

Instructions:

  1. Melt the chopped chocolate and milk using a double boiler over low heat, stirring continuously until the mixture reaches a glossy sheen and no lumps remain.
  2. Remove from heat, stir in the vanilla and salt, and let the mixture cool for 10 minutes until warm to the touch but not hot.
  3. In a chilled bowl, beat the heavy cream, maple syrup, and sifted cocoa powder on medium-high speed until stiff peaks form.
  4. Gently whisk in the Greek yogurt until just combined, taking care not to overmix.
  5. Spoon one-third of the whipped cream into the cooled chocolate base and stir briskly to lighten the texture.
  6. Use a silicone spatula to gently fold the remaining whipped cream into the chocolate base using a figure-eight motion until no white streaks remain.
  7. Divide the mixture evenly into 8 individual ramekins or dessert glasses.
  8. Refrigerate for at least 2 hours until set to a slight wobble.
  9. Garnish each serving with one fresh raspberry and a sprinkle of shaved dark chocolate.