Ingredients
Method
- In a small saucepan, combine raspberries, cream, honey, and vanilla. Bring to a gentle simmer over medium heat and cook for 5–10 minutes, stirring occasionally and lightly breaking up the raspberries.1/2 cup cream, Drizzle of honey, Splash of vanilla, 1/2 cup raspberries
- While the raspberry mixture simmers, add milk chocolate chips and cream to a microwave-safe bowl. Microwave for 1 minute, stir, then continue heating in 15-second intervals, stirring each time, until smooth and glossy.1 cup milk chocolate chips, 1 cup cream
- Stir Greek yogurt and mascarpone into the melted chocolate mixture until fully smooth. Set aside.3/4 cup high-protein Greek yogurt, 1/4 cup mascarpone
- Remove the raspberry mixture from heat. Add white chocolate chips and stir until melted and glossy. Blend if desired for a smoother texture, or leave slightly chunky.1/2 cup white chocolate chips
- Stir mascarpone into the raspberry mixture until fully combined.1/4 cup mascarpone
- Spoon the chocolate layer into small cups, filling each about 3/4 full. Top with the raspberry layer.
- Refrigerate for 1–4 hours, or until set.
- Before serving, dust with cocoa powder and garnish each cup with 2 fresh raspberries.2 raspberries per cup, Cocoa powder
