Make 6 – 8 espresso cups or ramekins

1. Break the white chocolate into small pieces.  Put 150ml/ ¼ pint of the cream into a pan and heat until steaming.  Remove the pan from the heat and add the chocolate. Stir from time to time until the chocolate has melted.  Set aside to cool. 
   
2. Arrange the raspberries in the base of individual dishes and crush a little with a fork. Sprinkle over a little kirsch. 
   
3. Lightly whip the remaining double cream and fold into the cooled chocolate mixture together with the yoghurt.  Spoon the mixture on top of the raspberries and tap the dishes on the work surface to even out the top. 
   
4. Cover and chill for 3 – 4 hours or overnight, until set. 
   
5. Decorate with a little grated or shaved dark chocolate.