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Praline bread pudding with bitter chocolate sorbet


If you love Nutella or praline-filled shell chocolates, this bread and butter-style pud is the thing for you. Shards of bitter chocolate and bitter chocolate sorbet keep it from being cloyingly sweet.

You'll need

500 ml (2 cups) pouring cream 250 ml (1 cup) milk 2 tsp vanilla extract 5 egg yolks 1 egg 100 gm raw caster sugar 12 thick slices soft white bread 80 gm dark chocolate (70% cocoa solids), coarsely chopped For dusting: demerara sugar and icing sugar   Bitter chocolate sorbet 200 ml milk 200 gm Dutch-process cocoa, sieved 120 gm dark chocolate (70% cocoa solids), finely chopped 120 gm raw caster sugar 60 gm liquid glucose   Praline mousse 330 gm (1½ cups) caster sugar 200 gm roasted hazelnuts 50 ml hazelnut oil or sweet almond oil 80 gm each milk chocolate and dark chocolate (56% cocoa solids), finely chopped 60 ml hazelnut liqueur 375 ml (1½ cups) pouring cream

Method

  • 01
  • For bitter chocolate sorbet, stir ingredients and 400ml water in a saucepan over medium-high heat until melted and smooth, then bring to the boil. Remove from heat, cool to room temperature, then refrigerate to chill. Churn in an ice-cream machine, then freeze until required. Makes about 1 litre.
  • 02
  • For praline mousse, stir sugar and 50ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook, without stirring but brushing down sides of pan with a wet pastry brush if sugar crystals start to form, until dark caramel (4-5 minutes). Remove from heat, add hazelnuts and stir quickly to combine, then tip out onto an oiled baking tray and set aside until it sets hard (30-40 minutes). Break into shards, then process two-thirds of the praline in a food processor with oil until a paste forms (reserve remaining praline to serve; store in an airtight container). Combine praline paste in a bowl with chocolate. Bring liqueur and half the cream to the boil in a saucepan over medium-high heat, then pour into chocolate mixture and stir until smooth and combined. Whisk remaining cream in a separate bowl to soft peaks, fold into praline mixture and refrigerate until firm (2-3 hours; this can be done 2-3 days ahead).
  • 03
  • Preheat oven to 150C. Bring cream, milk and vanilla to the simmer in a saucepan over medium-high heat. Whisk yolks, egg and sugar in a bowl to combine, pour cream mixture over, whisk to combine and set aside.
  • 04
  • Spread half the bread slices with a little praline mousse, then sandwich with remaining slices of bread. Cut into triangles, then layer in a 2-litre ovenproof dish, scattering with bitter chocolate as you go. Pour cream mixture over bread, allow to soak for 15 minutes, then scatter some of the praline shards over and a little demerara sugar and bake until golden and set (45-50 minutes). Stand for 15 minutes, then dust with icing sugar and serve warm with chocolate sorbet and extra praline shards.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Apr 2014

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