1Spoon 1 contaiener into each of two 6-oz brulee dishes or small custard cups.
2Place chocolate chips and soy milk in small microwavable mowl. Microwave uincovered on High 15 to 29 seconds; stir until smooth. Spread over top of yogurt in thin layer.
3Refrigerate brulees until chocolate hardens, about 15 minutes. Top with raspberries.