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    Home | Recipes | Desserts

    Raspberry Chocolate Pots

    Feb 5, 2018 by Lou Carruthers | This post may contain affiliate links.

    179 shares
    Decadent and indulgent, guilt-free raspberry chocolate pots will satisfy any sweet tooth from twitching without thinking about hitting the gym!

    Decadent and indulgent, guilt-free raspberry chocolate pots will satisfy any sweet tooth from twitching without thinking about hitting the gym!

    Jump to Recipe
    Chocolate pudding with fresh raspberries on top and grated chocolate

    I've come to the realisation that I have an addiction... to raspberries!

    I thought it was strawberries but my love for them is waning; to be fair to the humble strawberry, when they are big and juicy in the summer, I can eat a whole punnet of them without thinking, but force-grown, overpriced ones in winter cloud my judgement.

    But a raspberry, is still nice and tart, deep in colour and so tasty; that at this time of the year they go well with my breakfast.

    If you read the blog you'll be nodding your head in agreements; there have been raspberry baked oats, chocolate and raspberry cupcakes, summer tarts, raspberry and vanilla cake...

    There's been a lot of raspberries, but there's always room for another one, and this time its raspberry chocolate pots!

    Chocolate pudding with fresh raspberries on top. Chocolate and icing sugar sprinkled around.

    Full measurements and instructions can be found on the printable recipe card at the bottom of the page

    How's everyone doing?

    Are you as glad as I am that, what seemed to be, the longest January on record is over? That first month of the year always seems such a long slog after December, but you should now be really settled into any new routines or resolutions that you made.

    They say once you've done something at least 21 times, or for 3 weeks, it becomes less a chore to do and more routine. I wish someone give my body the message when I'm dragging myself out of bed at 6am for a swim; it's still feeling a little on the difficult size, but half a stone down in January is worth it!

    Chocolate pudding in a glass with fresh raspberries on top and a sprinkle of icing sugar

    A plethora of healthy versions of good old favourites appear more frequently on Crumbs and Corkscrews at this time of the year; if you hang on a month or so the full-fat, full-sugar versions will be back; just give me a headstart in the low-fat, low-sugar stakes first.

    That being said, just because I'm being good doesn't mean that I have to stop enjoying my food, and avoiding foods all together only makes me want them more. Don't be fooled by people that will tell you that they don't miss their favourite food when they've cut it from their diet; its a favourite food for a reason, hehe!

    I know that as soon as I say no more bread, what I really want is a thick slice of fresh homemade bread, toasted and smothered in butter and Marmite. So rather than saying no bread, I watch how much I have and usually save it for the weekend, when its bread and cheese heaven time.  However, everything in moderation is key.

    So picture a chilly evening curled up on the sofa reading Mr Tom Kerridge's latest offering, Lose Weight for Good, and I spy some naughty looking choc-orange pots; under 200 calories bonus, but orange; the disappointment.

    I'm one of the few people that I know that really don't like chocolate and orange together. Terry is welcome to his chocolate oranges at Christmas, they do nothing for me.

    Undeterred and taking inspiration, coupled with my raspberry addiction there had to be a way to whip these into raspberry chocolate pots that would keep me ploughing on through the healthy eating phase.

    Chocolate pudding in a glass with fresh raspberries and dark chocolate

    I've said it before, you can't go wrong with raspberries and chocolate together, and these pots really do hit all briefs for healthy eating with a side of naughtiness.

    The chocolate custard is smooth and creamy, and the tart sweetness of the raspberries give these pots that extra edge. You could bring the tartness down a notch with strawberries when they're in season, but I think the raspberries are bang on, and the best thing they're simple to make and take minutes to prepare.

    Save this for later! Pin Raspberry Chocolate Pots to your favourite Pinterest board

    Decadent and indulgent, guilt-free raspberry chocolate pots will satisfy any sweet tooth from twitching without thinking about hitting the gym!

    Looking for more inspiration?

    Then why not check out these deliciously easy raspberry desserts.

    • Raspberry Victoria Sponge
    • Lemon Raspberry Swirl Rolls
    • Raspberry Chocolate Roll
    • Raspberry White Chocolate Scones

    Have you made this recipe?

    I'd love to hear what you think, so please post a comment and star rating below. You can also share a picture on Instagram, don't forget to tag me @crumbscorkscrews!

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    Decadent and indulgent, guilt-free raspberry chocolate pots will satisfy any sweet tooth from twitching without thinking about hitting the gym!

    Raspberry Chocolate Pots

    Servings: 4 servings
    Decadent, indulgent and guilt-free, these raspberry chocolate pots will satisfy any sweet tooth from twitching without thinking about hitting the gym!
    Author: Lou Carruthers
    Print Recipe Save Recipe Recipe Saved Pin Recipe
    Prep Time 15 mins
    Cook Time 5 mins
    Total Time 20 mins

    Ingredients
     

    • 150 g Raspberries Fresh or Frozen
    • 2 teaspoon Vanilla Extract or Vanilla Bean Paste
    • 1 tablespoon Icing Sugar or Powdered Sugar
    • 400 g Ready-made Custard Low Fat if preferred
    • 25 ml Espresso
    • 80 g Dark Chocolate
    • Cream To serve
    Prevent your screen from going dark

    Instructions
     

    • 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 the remaining raspberries between 4 glasses, keeping back 4 raspberries for decoration. Spoon over the raspberry sauce.
    • In a heavy-bottomed saucepan, add the ready-made custard, espresso and the remaining vanilla extract. Mix together over a medium until the custard is warmed through.
    • Break the chocolate into smaller pieces and add to the custard. Stir through until the chocolate has melted.
    • Divide the 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 squirty cream, a fresh raspberry and grate a little chocolate over the top.

    Notes

    Raspberry and Chocolate Custard pots will keep in the fridge up to 2 days.
    Switch out the raspberries for strawberries, or use white chocolate instead of dark.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 1servingCalories: 275kcalCarbohydrates: 34gProtein: 6gFat: 13gSaturated Fat: 7gTrans Fat: 1gCholesterol: 52mgSodium: 89mgPotassium: 417mgFiber: 5gSugar: 13gVitamin A: 202IUVitamin C: 10mgCalcium: 163mgIron: 3mg

    Disclaimer

    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

    Did you make this recipe? Mention @crumbscorkscrews or tag #crumbscorkscrews!

    Copyright © 2021 Crumbs and Corkscrews. Unauthorised use and/ or duplication of this material without express and written permission from this site's author and/ or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Crumbs and Corkscrews with appropriate and specific direction to the original content.

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    179 shares

    Reader Interactions

    Comments

    1. Lynsey

      February 15, 2018 at 11:57 pm

      Oh my, these look absolutely amazing. I’m not the best cook in the world but I’m going to give these who.

      Reply
      • Lou

        February 16, 2018 at 8:22 am

        Good luck, you'll be fine 🙂 They really are simple and quick to make!

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    Louise Carruthers Crumbs and Corkscrews

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    ... the dessert obsessed baker from the Cotswolds and I'm here to guide you through making deliciously easy desserts you'll want to make again and again.

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