Place the yogurt in a strainer on top of a bowl and refrigerate for a minimum of two hours or overnight.
Puree the raspberries in a food processor, adding a bit of honey if needed.
Remove the yogurt from the fridge, discard the liquid and place the strained yogurt in a bowl. Whisk to fluff.
Using a spatula, fold the raspberry puree and the chocolate chips into the yogurt. Spoon into bowls and serve.