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Try these white chocolate and raspberry pots, then also check out our white chocolate mousse, white chocolate and raspberry cake and raspberry and white chocolate blondies. Looking for a sweet sharing idea to please a crowd? Make up our easy but impressive dessert board.

  • 284ml double cream
  • 150ml milk
  • 450g white chocolate
    chopped
  • 6 eggs
    yolks only (freeze the whites to use later)
  • 150g frozen raspberries
    defrosted

Nutrition:

  • kcal543
  • fat41.9g
  • carbs35.2g
  • fibre0.5g
  • protein8.6g
  • salt0.22g

Method

  • step 1

    Heat the cream and milk together. Put the chocolate in a bowl and pour over the cream mixture. Stir until the chocolate is melted and then stir in the egg yolks.

  • step 2

    Pour back into the clean saucepan and stir over a low heat, stirring all the time until the mixture thickens enough to lightly coat the back of a wooden spoon (don’t boil or you’ll scramble the eggs), then strain into a jug.

  • step 3

    Divide the raspberries between 8 small glasses. Divide the chocolate mixture between them, cover the glasses with clingfilm and chill overnight or until set.They should be just firm but not solid.

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