Preheat oven to 150° C. Place the chocolate, milk, cream and matcha powder in a saucepan over medium heat and stir until the chocolate has melted and the mixture is hot but not boiling.
Place the eggs, extra yolks and sugar in a bowl and whisk until well combined. Slowly add the hot chocolate mixture and whisk to combine. Divide the raspberries between 4 x 1-cup (250ml) capacity ramekins and pour over the chocolate mixture.
Place the ramekins in a baking dish and pour in enough hot water to come half way up the sides of the ramekins. Bake for 35 minutes or until the custard is just set. Top with extra raspberries, dust with icing sugar and serve warm or cold.
