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A really chocolaty treat for indulging after Sunday lunch or great for a dinner party. Place some mini pain au chocolat into the base of small dishes, top with chocolate hazelnut spread and Ambrosia Custard then bake on a low heat in the oven for 10-15 minutes.
Serves 6
What you need
- 1 pack of mini pain au chocolat
- 6 tbsp chocolate hazlenut spread
- 1 carton ready to use Ambrosia Custard
- 6 individual oven proof dishes, lightly greased
How to make it
- Place mini pain au chocolat in individual oven proof dishes.
- Add a layer of chocolate spread over them.
- Pour Ambrosia Custard over the top to cover and leave to soak in a bit whilst preparing your dinner(about 15 minutes).
- Bake in a preheated oven at 150°C (300°F/Gas 2) for 10-15 mins until heated through and the custard is runny.
Hints and tips
- You could add apricots to this dish for a fruity addition or grate in some orange zest for a bit of a zing.
- Try making in one large dish if you prefer.
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