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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 Custard Pots


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



  • 150g Raspberries, fresh or frozen
  • 2tsp Vanilla Extract
  • 1tbsp Icing Sugar
  • 400g Low-fat, ready-made custard
  • 1 Shot Fresh Espresso
  • 80g Dark Chocolate
  • Light Squirty Cream


  • 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.


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.

  • Category: Dessert


  • Serving Size: 125g
  • Calories: 191
  • Sugar: 19.5 g
  • Sodium: 133.4 mg
  • Fat: 6.7 g
  • Saturated Fat: 4.2 g
  • Carbohydrates: 24.6 g
  • Fiber: 1.5 g
  • Protein: 4.4 g
  • Cholesterol: 30 mg