1

Melt chocolate in a small heatproof bowl over a saucepan of simmering water, stirring occasionally, for 1-2 minutes or until smooth. Set aside for 10 minutes to cool slightly.

2

Using electric beaters, beat eggs, egg white and sugar in a large bowl for 5-10 minutes or until pale and thick (you can use a mixer).

3

Fold cooled chocolate and cocoa gently into egg mixture until almost combined. Gently fold in yogurts until just combined. Divide mixture among six 125ml capacity serving glasses. Refrigerate for 1-2 hours or until set. Top with mixed berries and mint to serve.