Raspberry & Chocolate Custard Pots

1. 1

   In a small bowl, add 100g raspberries, 1 teaspoon vanilla extract and the icing sugar. Use a hand blender to blitz them all together.

2. 2

   Divide remaining raspberries between glasses, reserving a few raspberries for decoration (1 for each glass). Spoon over the raspberry sauce.

3. 3

   In a heavy-bottomed saucepan, add ready-made custard, espresso and remaining vanilla extract. Mix over medium until custard is warmed through.

4. 4

   Break chocolate into smaller pieces and add to the custard. Stir through until chocolate has melted.

5. 5

   Divide chocolate custard equally into the glasses, over the raspberries. Set aside to cool before putting in the fridge for 3 hours. The custard will not completely set.

6. 6

   When ready to serve, add a shot of light whipped cream, a fresh raspberry and grate a little chocolate over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.