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Chocolate and raspberry custard pots

Name: Chocolate and raspberry custard pots
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 2
Ingredients: 100g frozen raspberries; 1 tbsp caster sugar; 80g milk chocolate, plus extra to grate over; 240g custard (2 pots); 80g double cream

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 16 Apr 25
Updated: 16 Apr 25

These speedy chocolate and raspberry chocolate pots are one of the easiest desserts you can throw together. Here’s why we love them…

Chocs away: These custards are a flavoursome way to quickly transform
leftover bits of Easter eggs or milk chocolate into a fancy-seeming dessert.
Just 5 ingredients: Using shop-bought custard keeps the ingredients list down and makes these chocolate puds so easy to assemble.
Make ahead: These pretty puds will keep for up to 24 hours in the fridge. How’s that for a zero-fuss dessert option?

Browse more clever make-ahead dessert recipes.

Easy
April 2025

Test kitchen approved

Serves 2
Prep time 15 min. Cook time 10 min

These speedy chocolate and raspberry chocolate pots are one of the easiest desserts you can throw together. Here’s why we love them…

Chocs away: These custards are a flavoursome way to quickly transform
leftover bits of Easter eggs or milk chocolate into a fancy-seeming dessert.
Just 5 ingredients: Using shop-bought custard keeps the ingredients list down and makes these chocolate puds so easy to assemble.
Make ahead: These pretty puds will keep for up to 24 hours in the fridge. How’s that for a zero-fuss dessert option?

Browse more clever make-ahead dessert recipes.

Nutrition: per serving

Calories: 566kcals
Fat: 36g (22g saturated)
Protein: 7.2g
Carbohydrates: 50g (47g sugars)
Fibre: 2.8g
Salt: 0.2g

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Ingredients

100g frozen raspberries
1 tbsp caster sugar
80g milk chocolate, plus extra to grate over
240g custard (2 pots)
80g double cream

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Method

Put the raspberries and sugar in a pan and cook for about 5 minutes until the berries have collapsed and the mixture has thickened a little. Press this through a sieve to remove the seeds, then set aside to cool.
Meanwhile, melt the chocolate in 30-second blasts in the microwave or in a bowl over a pan of barely simmering water. Once the chocolate has melted, stir in the custard until combined. Leave to cool.
Lightly whip the cream with a balloon whisk or electric mixer. Layer up the pots with the raspberry coulis at the base, then the chocolate custard, then the cream on top. Grate over some extra chocolate and serve straightaway – or keep chilled for up to 24 hours.