Instructions

1. Place chocolate into a medium sized heat proof bowl and set the bowl over a pot of simmering water to melt the chocolate. Stir occasionally until chocolate is completely smooth. Remove from heat and set aside to cool slightly.
2. Alternatively, place the chocolate in a medium sized heat proof bowl and melt in the microwave in 20-30 second bursts on a medium setting, stirring in between to make sure the chocolate doesn’t burn, until it’s completely smooth. Set aside to cool slightly.
3. Place biscuits in a strong freezer bag and use a rolling pin to roughly crush them.
4. Spoon the crushed biscuits into the bottom of 4 small jam jars or serving bowls. Set aside.
5. Combine cream with icing sugar and vanilla and whip just until the cream starts to hold its shape.
6. Pour in the chocolate and fold through using a spatula or metal spoon until completely combined.
7. Spoon or pipe the cream mixture into the jam jars or bowls.
8. Cover each pot with clingfilm and chill for 20-30 minutes, then to finish off, top each with a tablespoon of crème fraîche and a few raspberries.
9. Can be made up to 2 days ahead. Simply cover with clingfilm and refrigerate. Remove from fridge 20-30 minutes before serving then finish off each with a tablespoon of crème fraîche and a few raspberries.