Try these white chocolate and raspberry pots, then also check out our white chocolate mousse, white chocolate and raspberry cake and raspberry and white chocolate blondies. Looking for a sweet sharing idea to please a crowd? Make up our easy but impressive dessert board.


  • 284ml double cream
  • 150ml milk
  • 450g white chocolate, chopped
  • 6 eggs, yolks only (freeze the whites to use later)
  • 150g frozen raspberries, defrosted


  • STEP 1

    Heat the cream and milk together. Put the chocolate in a bowl and pour over the cream mixture. Stir until the chocolate is melted and then stir in the egg yolks.

  • STEP 2

    Pour back into the clean saucepan and stir over a low heat, stirring all the time until the mixture thickens enough to lightly coat the back of a wooden spoon (don’t boil or you’ll scramble the eggs), then strain into a jug.

  • STEP 3

    Divide the raspberries between 8 small glasses. Divide the chocolate mixture between them, cover the glasses with clingfilm and chill overnight or until set.They should be just firm but not solid.


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