Ingredients
300ml pouring cream
6 egg yolks
2 torn chocolate croissants in 2cm pieces
40g dark chocolate, roughly chopped
Preparation
Pre-heat oven to 160C. Lightly grease 4 180ml (34 cup) moulds. Also cover with baking paper leaving a little at the top so they are easily removed after cooking. Place cream in a saucepan and bring to a simmer over medium heat. Whisk egg yolks and sugar in a bowl until think and pale. Gradually add cream, whisking continuously until well combined. Add torn croissants and soak for 10 minutes. Fill each mould half way, then spoon in 1/4 of the chocolate mixture. Spoon over remaining croissant mixture. Bake puddings for 25 minutes or until custard is set. Cool for 5 minutes, then transfer to plates. Spoon over fruit and mascarpone.
