| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Sainsbury’s, Sainsbury14 |
1 |
servings |
INGREDIENTS
| 250 |
g |
Dark plain chocolate; (8oz) |
| 450 |
ml |
Double cream; (3/4 pint) |
| 125 |
g |
Caster sugar; (4oz) |
| 75 |
g |
Unsalted butter; (3oz) |
| 3 |
tb |
Cold black coffee |
| 1 |
|
Pinches salt |
| 3 |
md |
Size eggs |
| 4 |
|
Croissants; sliced in half |
|
|
; lengthways |
INSTRUCTIONS
Preheat the oven to 180 C, 350 F, Gas Mark 4.
Lightly butter a 5cm (2 inch) deep, 18 x 23cm (7 x 9 inch) ovenproof
dish.
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.
Whisk well and add the salt.
In a separate bowl, whisk the eggs and slowly pour the chocolate
mixture onto them, blending well.
Spoon a few tablespoons of the sauce over the bottom of the ovenproof
dish and arrange the bottom half of the croissants overlapping. Pour
over half of the remaining mixture.
Arrange the top halves of the croissants as before and finish by
pouring the remaining chocolate over them.
Press down lightly with a fork to make sure they are all covered.
Allow to cool. Rest for 2 hours before baking, or palce in the fridge
overnight covered with cling film.
Bake in the top of the preheated oven for 30-35 minutes. Remove and
stand for 5-10 minutes to rest. Serve with creme fraiche.
Converted by MC_Buster.
NOTES : Very naughty way to indulge in flaky croissants and hot
chocolate.Requires resting time before baking.
Converted by MM_Buster v2.0l.
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