In a small saucepan on medium-low heat, combine the soymilk and chocolate and stir constantly until the chocolate is completely melted. Remove from heat.
Over a medium heat, stir 3/4 of the raspberries with a tablespoon of water, crushing the berries as you go into a thick sauce (you may add a teaspoon of icing sugar if you like it sweeter). Remove from heat
Push raspberry mixture through a strainer to separate seeds from liquid.
Stir raspberry sauce and chocolate mixture together.
Pop a few raspberries in the bottom of each serving vessel (I used small glasses but you can use ramekins, tea cups, whatever you like!) and pour chocolate mixture over the top.
Allow to set in the fridge for 2-4 hours.
Serve with edible flowers.