Put the milk and vanilla pod in a pan and bring to a boil.
Reduce the heat and simmer for 5 minutes.
Whisk together the sugar, egg yolks and cornflour until fluffy and pale.
Remove the vanilla pod from the milk.
Gradually whisk the hot milk into the egg yolk mixture.
Add the chocolate and stir until melted.
Leave to cool for 10 minutes, stirring from time to time.
Divide the raspberries between 4 ramekins and pour the chocolate mixture over the raspberries.
Chill until set.
Decorate with grated white chocolate and raspberries.