Nutrition: per serving
Melt the chocolate over a bain-marie or in the microwave in short blasts. Leave to cool slightly.
Bash the biscuits in a bowl with the end of a rolling pin to fine crumbs. Stir in the malt powder, butter and a pinch of salt if the butter is unsalted. Divide the mixture between four glasses and pack down lightly. Chill for 10 mins.
Briefly whip the soft cheese, cream and icing sugar until just incorporated. Whisk in the melted chocolate until it comes together and forms soft peaks – it should thicken fairly quickly once the chocolate is poured in. Spoon over the chilled bases, layering in a few raspberries. Chill for 30 mins before serving. Add a grating of extra chocolate to serve, if you like.
