Heat the milk in small saucepan set over medium heat. Add the chocolate chips and whisk until the chips melt and the mixture is smooth, about 5 minutes. Remove from the heat and cool for about 5 minutes. Pour the cooled chocolate mixture into a blender. Add 1 cup of the raspberries, the yogurt, almonds and ice cubes, and blend until smooth. Pour into glasses, garnish with the remaining 1/4 cup raspberries and serve.
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