Spoon 1 container yogurt into each of two 6-oz brulee dishes or small custard cups.
Place chocolate chips and half-and-half in small microwavable bowl. Microwave uncovered on High 15 to 20 seconds; stir until smooth. Spread over top of each dish of yogurt in thin layer.
Refrigerate brulees until chocolate hardens, about 15 minutes. Top with raspberries.