Melt the chocolate over a hot water bath. Leave to cool. Place the coconut cream (it has to be really cold, use it straight from the fridge – the colder it is, the easier it’ll be to whip) in a medium bowl. Whip to medium peaks, then add icing sugar and whisk for a further 20 seconds.
Prepare 6 small bowls or glasses. On the bottom of each place a few raspberries, followed by a layer of coconut cream. Drizzle with chocolate and top with the remaining raspberries. Serve immediately.