Raspberry & Chocolate Custard Pots

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

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

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

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

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.

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