1

Place milk chocolate in a heatproof bowl and white chocolate in a separate heatproof bowl. Heat separately in the microwave for 30 seconds, checking every 10 seconds, until the chocolates have melted.

2

Whisk the egg white until stiff peaks form. Stir 100g Greek yogurt into the milk chocolate until combined and fold in 1 tbsp of the egg white to loosen the yogurt. Fold in 3/4 of the remaining egg white and set aside.

3

Fold 50g Greek yogurt into the white chocolate and add a few drops of vanilla essence. Stir in 1 tbsp of the remaining egg white and then fold in the rest.

4

Spoon the vanilla mousse mix into the chocolate mousse and stir to just mix, leaving the mousse marbled.

5

Spoon into a serving glass and chill for 1-3 hours until set.

6

Decorate with raspberries and grated milk chocolate and serve.