Melt the chocolate chips and minced rosemary on low heat, stirring constantly (or use a double boiler if you’re feeling fancy, or a microwave, if you’re feeling lazy). Spoon yogurt into bowls or cups, and top with a generous serving of the rosemary chocolate ganache. Top with blueberries, a drizzle of maple syrup, a sprinkle of sea salt, and a few rosemary leaves.