Spoon the yogurt and lemon curd into a bowl and gently stir together. Scoop the passion fruit seeds out of the fruit shells with a teaspoon and fold into the lemon curd mix.
Transfer the brandy snap baskets to a serving plate and divide two thirds of the berries between the cases. Spoon the passion fruit mix on top.
Melt the chocolate in a small bowl set over a saucepan of very gently simmering water then drizzle over the top of the brandy snap baskets, top with the remaining berries and serve.
Recipe courtesy of Seasonal Berries