
Steps
- Melt the dark chocolate in a heatproof bowl over a pan of simmering water, stirring until smooth.
- In a separate bowl, gently mash the fresh raspberries and mix in the chocolate yogurt and honey if using.
- 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.
- Place the mold in the refrigerator for about 10 minutes to set slightly.
- Remove the mold and fill each chocolate shell with the raspberry and yogurt mixture.
- Pour the remaining melted chocolate over the filling, sealing the bonbons completely.
- Return the mold to the refrigerator for another 20 minutes, or until fully set.
- Carefully pop the bonbons out of the mold and sprinkle with a pinch of sea salt before serving.
Ingredients
- 100g dark chocolate
- 50g fresh raspberries
- 30g chocolate yogurt
- 1 tsp honey (optional)
- Pinch of sea salt
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