A dessert that looks great but can be prepared and chilled well in advance.
I a small saucepan bring cream and milk just to a boil.
Ad to chocolate, whisk until mixture is smooth and chocolate is melted.
Refrigerate for 30 mins.
Meanwhile preheat oven to 180 or 375f. Place 10 espresso cups i a large roasting pan.
In a large bowl whisk together egg yolks and sugar until blended.
Add this to chocolate mixture bit by bit.
Pour mixture into the espresso cups.
Place roasting tray/cups onto the middle tray of the oven; carefully pour hot water into tray so it reaches half way up sides of cups.
Bake ntil custards are set in the centre, 35/40 mins.
Transfer custards to a cooling rack;cool at room temp, then refrigerate for 1hr.
Top with rasperries and ice cream.
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