Spoon 3/4 cup (175 mL) yogurt into each of two 6-oz brulee dishes or small custard cups.
Place chocolate chips and soy milk in small microwavable mowl. Microwave uincovered on High 15 to 20 seconds; stir until smooth. Spread over top of yogurt in thin layer.
Refrigerate brulees until chocolate hardens, about 15 minutes. Top with raspberries.