Title: Chocolate Croissant Puddings (Part I)
Categories: Chocolate Bread Dessert
Yield: 4 Servings

MINT CUSTARD SAUCE
1	c	Milk
1	c	Heavy cream
3	tb	Coarsely chopped fresh mint leaves
6	lg	Egg yolks
2/3	c	Granulated sugar
2	tb	Vandermint Liqueur
1	ts	Vanilla extract
CHOCOLATE CROISSANT PUDDINGS
4		Croissants
4	oz	Semisweet chocolate, finely chopped
1 1/4	c	Heavy cream, divided
1/4	c	Vandermint Liqueur
1	ts	Vanilla extract
3	lg	Eggs
2	tb	Granulated sugar
1/4	c	Chopped walnuts
GLAZE
4	oz	Semisweet chocolate, finely chopped
1/2	c	Heavy cream
1	tb	Light corn syrup
1/2	ts	Vanilla extract
ASSEMBLY
1/2	c	Heavy cream
2	ts	Granulated sugar
		Fresh mint leaves for garnish

Make the mint custard sauce: 1. In a heavy, large saucepan, bring the milk, cream and mint leaves to a gentle boil over medium heat. Remove the pan from the heat, cover and allow to steep for 10 minutes. Strain to remove the mint leaves.

2. In a medium bowl, whisk the egg yolks and sugar until blended. Gradually whisk the warm milk mixture into the egg yolk mixture until blended. Return this mixture back into the saucepan.

3. Continue cooking over medium-low heat, stirring constantly with a wooden spoon for 4 to 6 minutes, or until the sauce has thickened slightly. It is done when you can run your finger down the sauce-coated spoon and a path remains in the sauce for several seconds. Do not let the sauce come to a boil.

4. Remove the pan from the heat. Immediately strain the sauce into a stainless steel bowl. Place the bowl in a large bowl of iced water and stir the sauce for 10 to 15 minutes, or until cold. Stir in the Vandermint and vanilla. (The sauce may be prepared up to two days in advance, cooled, covered with plastic wrap and refrigerated.)

Make the chocolate croissant puddings:

5. Position a rack in the center of the oven and preheat to 325F. Lightly butter the bottoms and sides of four 6-ounce custard cups.

6. Using a serrate knife, cut the croissants into 1/4-inch slices. Spread the slices in a single layer on a baking sheet and bake for 5 to 10 minutes, or until they are lightly browned and crisp. Cool the croissants on the baking sheet on a wire rack.

7. Place the chocolate in a medium bowl. In a small saucepan over medium heat, bring 1/4 cup of the cream to a gentle boil. Pour the hot cream over the chocolate. Let stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the Vandermint and vanilla.

8. In a large bowl, whisk together the remaining 1 cup of cream, eggs, sugar and the chocolate mixture.

Assemble the puddings:

9. Dip pieces of the toasted croissants into the batter and place in the bottom of the prepared custard cups. Sprinkle some of the walnuts over the croissant pieces in the custard cups. Repeat layering the dipped croissant pieces and walnuts two more times or until the custard cups are filled.

10. Spoon the remaining chocolate/egg mixture over the croissant pieces in the custard cups. (Remove a few pieces of the croissants if you are unable to fit all of the batter into the cups.)

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