400g dark chocolate (or milk chocolate, if preferred)

600ml cream

1 teaspoon vanilla extract or paste

Salt

2 eggs

Fresh raspberries

Double cream to serve

Almond biscotti (optional)

To serve, use ramekins or temperature-resistant glass dishes such as double-sided latte cups.

Method

Put cream in a double boiler (or saucepan) over low heat. When it is warm (not boiling), add chocolate and allow it to melt. Stir occasionally. Do not let the mixture get too hot, as it will split. You may need to remove from heat entirely. Add a pinch of salt and the vanilla, then whisk in the eggs. Continue to whisk over low heat until smooth.

Place 3-5 fresh raspberries in the base of the ramekins. Pour in the mixture. Place in fridge and chill for at least three hours. Serve with double cream and sprinkle with more fresh raspberries. Serve with an almond biscotti for crunch. Serves 8-12