Chocolate Croissant Pudding

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 250 g plain dark chocolate
• 450 ml double cream
• 125 g caster sugar
• 75 g unsalted butter
• 45 ml cold black coffee
• 1 pinch salt
• 3 medium eggs
• 4 plain croissants, sliced in half lengthways

Recipe

• 1 preheat the oven to 180°c, 350°f.
• 2 lightly butter a 5cm deep, 18 x 23cm ovenproof dish.
• 3 place the chocolate, cream, sugar, butter and coffee in a glass bowl over (not touching) a pan of boiling water and stir until the sugar has completely dissolved.
• 4 whisk well and add the salt.
• 5 in a separate bowl, whisk the eggs and slowly pour the chocolate mixture onto them, blending well.
• 6 spoon a few 15ml spoons of the sauce over the bottom of the ovenproof dish and arrange the bottom half of the croissants overlapping.
• 7 pour over half of the remaining mixture.
• 8 arrange the top halves of the croissants as before and finish by pouring the remaining chocolate over them.
• 9 press down lightly with a fork to make sure they are all covered.
• 10 allow to cool.
• 11 rest for 2 hours before baking, or palce in the fridge overnight covered with cling film.
• 12 bake in the top of the preheated oven for 30-35 minutes.
• 13 remove and stand for 5-10 minutes to rest.
• 14 serve with creme fraiche.