This dessert is not overly sweet, especially if you use dark chocolate. It is basically a chocolate custard that turns out silky smooth and utterly delicious. One small pot of this is enough when you weigh up the calories but so delicious that it makes it hard to stop at one! Using milk chocolate makes it more palatable to younger diners but I love using dark as well.
Whisk egg yolks and eggs together with caster sugar. Gently heat milk and cream and until steaming but not boiling then add chocolate. Turn off the heat or turn the heat to very low. Whisk until chocolate is melted. Allow to cool slightly then whisk into egg mixture until all combined. Ladle into ½ cup ramekins and place on a baking tray. Then pour water around the ramekins about ¼ - ½ way up the sides. Bake in an oven preheated to 180°C.
Serve warm or at room temperature each topped with three raspberries.