Praline bread pudding with chocolate sorbet recipe
If you love praline-filled chocolates, this bread and butter-style pud is the thing for you. Shards of bitter chocolate and bitter chocolate sorbet keep it from
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- Bitter chocolate sorbet
- 200 millilitres milk
- 200 grams dutch-process cocoa, sieved
- 120 grams dark chocolate (70% cocoa solids), finely chopped
- 120 grams caster sugar
- 60 grams liquid glucose
- 400 millilitres water
- Praline mousse
- 330 grams (1 1/2 cups) caster sugar
- 50 millilitres water
- 200 grams roasted hazelnuts, roughly chopped
- 50 millilitres hazelnut oil or almond oil
- 80 grams milk chocolate, finely chopped
- 80 grams dark chocolate (around 56% cocoa solids), finely chopped
- 60 millilitres hazelnut liqueur
- 375 millilitres (1 1/2 cups) cream
- Bread pudding
- 500 millilitres (2 cups) cream
- 250 millilitres (1 cup) milk
- 2 teaspoons vanilla extract
- 5 egg yolks
- 1 egg
- 100 grams caster sugar
- 12 thick slices soft white bread
- 80 grams dark chocolate (70% cocoa solids), coarsely chopped
- demerara sugar and icing sugar, for dusting
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