Decadent, indulgent and low in fat, these raspberry and chocolate custard cups will satisfy any sweet tooth without thinking of hitting the gym!
- 150 grams Raspberries (fresh or frozen), divided
- 2 teaspoons Vanilla extract, divided
- 1 tbsp Powdered or icing sugar
- 400 grams Ready-to-use custard, low fat
- 25 milliliters Espresso Coffeem Fresh
- 80 grams Dark Chocolate (70% Cocoa)
- 40 grams Whipped cream
In a small bowl, add 100 g of raspberries, 1 teaspoon of vanilla extract and the icing sugar. Use a hand blender to mix them all together.
Divide the remaining raspberries among the glasses, reserving a few raspberries for garnish (1 for each glass). Drizzle with raspberry sauce.
In a heavy-bottomed saucepan, add the ready-to-use custard, espresso and remaining vanilla extract. Stir over medium heat until the cream is hot.
Break the chocolate into small pieces and add it to the custard. Stir until the chocolate is melted.
Divide the chocolate pastry cream evenly into the glasses, over the raspberries. Allow to cool before refrigerating for 3 hours. The pastry cream will not be completely set.
Just before serving, add a dash of light whipped cream, a fresh raspberry and grate a little chocolate on top.