Pots de Chocolat with Greek Yogurt

7 ounces of dark or milk chocolate (chips or broken up)
3/4 c 2% milk
1 pinch salt
1 tsp instant espresso powder (optional)
3/4 c plain nonfat Greek yogurt

Heat milk in a large microwave cup for 30 seconds, then adding 10 seconds more at a time until just steaming hot. 

Put the chocolate pieces into the cup of hot milk all at once, and stir until fully melted together and smooth. Add the salt and, if using, the espresso powder. Add the yogurt in and stir, or use an immersion blender to make it very smooth. 

Divide the mixture into 4-6 ramekins and place on a plate or tray, covering all with plastic wrap. Refrigerate for at least two hours. Top with raspberries, additional yogurt, chocolate shavings, or other garnishes.