Chocolate Espresso Croissant Pudding

How do we love thee? Let us count the ways. First, coffee and chocolate is a winning combination. Second, this pudding is made of light, flaky, buttery croissants. Third, you can enjoy it with a cool, creamy scoop of coffee ice cream!

Serves 4 to 6  Prep Time 15 minutes  Baking Time 45 to 50 minutes

4 ounces bittersweet chocolate, chopped, plus 4 more ounces, chopped, for sprinkling
1/2  cup all-purpose cream
1/2  cup milk
2 tablespoons sugar
1 tablespoon instant espresso powder, diluted in 2 tablespoons water
2 eggs
3 croissants, halved horizontally
coffee ice cream, to serve

1  Grease a 6x6-inch baking dish or three 4-inch individual ramekins. Preheat oven to 350ºF.

2  In a double boiler, melt chocolate and gradually add cream. Whisk until smooth and creamy. Remove from heat.

3  Add milk, sugar, and diluted instant espresso. Stir well. Once slightly cooled, whisk in one egg at a time.

4  To assemble, place the lower halves of the croissants in the baking dish. Sprinkle chopped chocolate then pour half of the chocolate mixture over the croissants.  

5  Place the top halves of the croissants in the dish then pour in the remaining chocolate mixture. Allow to sit for about 10 minutes before baking to allow the liquid to be absorbed by the bread. If you are using individual ramekins, slice each croissant into 1-inch cubes. Place half a croissant (cubed) in the bottom of a ramekin, add chopped chocolate then pour in chocolate mixture until half-full. Then top with the remaining half of croissant (cubed), then pour in remaining chocolate mixture until three-fourths-full.

6  Bake for 45 to 50 minutes (30 to 35 minutes for individual ramekins) or until tops are browned and puffed. Remove from the oven, and allow to cool for 10 minutes before serving. Sprinkle additional chopped chocolate on top before serving. Serve with coffee ice cream, if desired.

To make the Iced Latte:  Pair this hot-cold confection with a delicious Iced Latte. To make, place 1/2 cup ice cubes in a glass. Pour in 1/3 cup cold milk then slowly pour in 45 ml strong coffee. Sweeten with sugar syrup as desired.

Photography by Louie Aguinaldo | Styling by Paulynn Chang Afable |  Props from Rustan's Department Store (hotel line plate) and Gourdo's (small round cooling rack)

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