Raspberry & Chocolate Custard Pots

Directions

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.