Step-by-Step Instructions
1. Prepare the Base
In a large mixing bowl, combine the cocoa powder, cornflour, and sweetener. Add the egg yolks and whisk with a fork until you have a smooth, lump-free paste.
2. Thicken the Custard
Slowly whisk the skimmed milk into the cocoa mixture. Pour the liquid into a small non-stick saucepan. Place over medium heat, stirring continuously. Cook until the custard thickens enough to coat the back of a wooden spoon.
3. Infuse with Chocolate
Reduce the heat to low. Stir in the vanilla extract and the chopped dark chocolate. Continue to stir until the chocolate has completely melted and the custard is glossy.
4. Layer and Chill
Place the fresh raspberries into four 125ml dessert glasses or ramekins. Pour the warm chocolate custard evenly over the berries. Cover loosely with cling film to prevent a skin from forming. Let them cool to room temperature, then chill in the fridge for 2 hours (or until set).
5. Garnish and Serve
Once set, remove the cling film. Top each pot with your reserved raspberries and a light dusting of cocoa powder. Serve chilled.
Chef’s Pro Tips for Success
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Use Frozen Berries: If fresh raspberries aren’t in season, frozen ones work perfectly! They provide the same great flavor and often last much longer in the freezer.
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Don’t Boil: When thickening the custard, keep the heat at a medium-low. Boiling too rapidly can cause the egg yolks to scramble.
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Darker is Better: Using chocolate with at least 70% cocoa solids ensures a deep flavor without the need for excess sugar.