10 min


20 min


I whisked this rich, dark, chocolaty dessert up the other night when friends were coming to dinner.  Wanting something simple and fast so I could spend time with my lovely guests and wasn’t stuck in the kitchen, this recipe certainly obliged.   The pieces of crispy croissant contrasted perfectly with the velvety chocolate sauce. Entirely optional if you let your friends grab a spoon and finish scraping out the baking dish like ours did!


1 cup (250 ml) milk

300 ml cream

100 g dark chocolate (I used Lindt 90% cacao)*

4 egg yolks

½ cup caster sugar

4 large croissants, torn into 3-4 pieces each

Icing sugar to dust

Good quality vanilla icecream to serve


Preheat your oven to 200°C/400°F.

Arrange the croissants in a 20 x 25 cm capacity baking dish.

Whisk egg yolks and sugar in a heatproof bowl and set aside.

Place milk, cream and broken chocolate into saucepan and cook over medium heat until chocolate is melted and cream/milk is very hot but not boiling.  Cool slightly until warm.

Pour the chocolate mixture into the egg yolks and sugar and whisk quickly to combine.  Then pour the chocolate mixture evenly over the croissants.

Cook 15-20 minutes or until custard mixture is just set in the middle. Dust with icing sugar and serve with a scoop of vanilla icecream.


  • Lindt 90% cacao only contains 6.3% sugar so if you are using a dark chocolate with a higher ratio of sugar, reduce the caster sugar to ¼ cup.



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