Steps
1. Melt the dark chocolate in a heatproof bowl over a pan of simmering water, stirring until smooth.
2. In a separate bowl, gently mash the fresh raspberries and mix in the chocolate yogurt and honey if using.
3. Once the chocolate is melted, use a spoon to coat the inside of a silicone mold, ensuring the sides are thick enough to hold the filling.
4. Place the mold in the refrigerator for about 10 minutes to set slightly.
5. Remove the mold and fill each chocolate shell with the raspberry and yogurt mixture.
6. Pour the remaining melted chocolate over the filling, sealing the bonbons completely.
7. Return the mold to the refrigerator for another 20 minutes, or until fully set.
8. Carefully pop the bonbons out of the mold and sprinkle with a pinch of sea salt before serving.
cookAIfood