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

Bake the puddings:

11. Put the custard cups in a 9x13 inch baking pan and place it on the center rack of the oven. Pour boiling water into the baking pan until it comes halfway up the sides of the custard cups. Bake the puddings for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

12. Remove the puddings from the pan of water and cool completely on a wire rack.

Make the glaze:

13. Place the chocolate in a medium bowl. In a small saucepan set over medium-low heat, heat the cream and corn syrup, stirring constantly with a wooden spoon, until the mixture comes to a boil. Pour the hot cream over the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the vanilla.

Glaze the warm puddings:

14. Invert the puddings onto a wire rack set over a baking sheet. Spoon the warm chocolate glaze over the puddings, coating them completely.

Decorate the puddings:

15. In a chilled small bowl, using a hand-held electric mixer set a medium speed, beat the cream with the sugar until stiff peaks begin to form. Fill a pastry bag fitted with a star tip (such as Ateco #5) with the whipped cream. Using a pancake spatula, transfer the puddings to the center of four dessert plates. Pipe a row of whipped cream shells around the base of each pudding. Spoon some of the mint custard sauce around each pudding. Garnish with mint leaves.

Source: Hotel Nikko, Beverly Hills, CA, and Chocolatier Magazine.

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