Raspberry chocolate pots
There are just three ingredients in this silky and decadent pudding – and none of them need any fussing about with. This will be the easiest restaurant-level chocolate dessert you've ever made
- Serves: 4 persons
- 400ml double cream
- 100g dark chocolate, finely chopped
- 6raspberries, plus extra to serve
Step 1Heat the double cream in a small pan until steaming. Put the chocolate in a bowl, pour over the cream and whisk until smooth and the chocolate has completely melted.
Step 2Add 6 raspberries each to the bottom of four ramekins and pour over the chocolate mixture. Leave to chill for 2 hrs or cover and leave for up to 24 hrs.
Step 3Serve with more raspberries and a dusting of icing sugar.