Dark Chocolate Croissant Pudding with Brandy Soaked Cherry
Discover amazing with Instant Pot:
| Prep Time | 5 minutes |
| Servings |
3 servings
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Ingredients
For the Pudding
- 3 pcs croissant 1 or 2-day old
- 3/4 cup melted dark chocolate or dark chocolate syrup
- 1/4 cup almonds chopped
- 2 pcs Eggs
- 1 cup cream
- 1 tsp vanilla extract
- 1/4 tsp Salt
- 1/2 cup Sugar
For the cherries
- 400 g cherries pitted
- 1 strip lemon peel
- 1/2 cup Sugar
- 1/2 cup brandy
Ingredients
For the Pudding
For the cherries
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Instructions
- Slice croissant half lenghtwise and spread one side with the dark chocolate. Put the halves together and slice into 2-inch pieces. Add into the baking dish.
- Whisk eggs, cream, vanilla, sugar, and the salt together then pour over the sandwich pieces. Gently push down the croissants to absorb the mixture.
- Cover with aluminum foil and place in the inner pot with the trivet. Close the lid and press Pressure Cook on High. Adjust time to 30 minutes.
- Once done, naturally release pressure for 10 minutes before releasing the rest of the pressure. Take the container out of the inner pot.
- Let sit covered for a few minutes and prepare the cherries.
- In a bowl, mix cherries, sugar and 1/2 of the brandy. Let sit for 10 minutes.
- Press Saute on the Instant Pot on Normal setting. Once Hot, pour in the cherry mixture, the rest of the brandy and the lemon peel.
- Saute the cherries until soft and reduced.
- Let it cool and serve with the croissant pudding.