Serves 2

Prep time 30 minutes


For Cream Mix
2 cups of double cream
1/2 a cup of sugar
4 tbsp of chocolate sauce

For Chocolate Sauce
120 ml milk
280 g dark chocolate

For the Pudding Mix
4 croissants
2 tbsp of butter
2 tbsp of sugar

Per Serving
4 gm almond flakes

10 gm chocolate curls

10 gm crushed pistachio
4 tbsp chocolate sauce
8 pcs of dry rose petals


For the Cream Mix
n a medium saucepan, whisk together cooking cream and sugar. Heat over a medium heat, whisking well until the sugar melts. Then add the chocolate sauce and bring to a boil.

For the Chocolate Sauce
Using a double boiler or ‘bain marie’ heat the two ingredients until the chocolate melts. Once melted, mix together well.

For the Pudding Mix
Pre-heat the oven to 170°C (340°F). Using fresh or left-over croissants, brush the pastry with butter, sprinkle with sugar, place on a baking tray to bake in the oven for 5 minutes.

Remove the croissant from the oven and cool it until you are able to handle it. Break the croissant into pieces. In an oven-proof bowl, place the croissant pieces on top of the cream mix and bake for a further 8 minutes.

For Plating and Serving
Place baked pudding in the bowl. Drizzle with chocolate sauce, garnish with crushed pistachios, almond flakes, and dried rose petal pieces.

Recipe By Chef Faisal for Served Issue 21
Read Chef Faisal’s interview here