Step 1

Using a food processor or rolling pin, blitz the chocolate biscuits into fine crumbs.

Step 2

Mix in the melted butter.

Step 3

Divide the biscuit crumbs in 12 cases of a muffin tin.

Step 4

Freeze for 10 minutes, or until solid.

Step 5

Prepare the filling by gently heating the double cream over a low-medium heat.

Step 6

Once hot, throw in the chocolate and allow the heat of the cream to melt it. Whisk together until completely smooth.

Step 7

Pour the filling into the biscuit bases and garnish with the raspberries.

Step 8

Chill in the fridge for 2-3 hours, until set.

Step 9

Drizzle over the white and dark chocolate and sieve over the icing sugar.

Step 10

Enjoy!