Servings: Makes 12 servings
In a large saucepan over a medium-high flame, bring cream just to a boil. Remove pan from heat and whisk in cocoa. Set aside to cool to room temperature.
Preheat oven to 350°F. In a large bowl, whisk together eggs, yolks, and sugar. Pour cream mixture into egg mixture and whisk until well blended.
Break croissants into 1 1/2-inch pieces and line bottom of a 9" x 13" glass baking dish. Stir chocolate chips into cream mixture and pour over croissants. Bake 50 to 60 minutes, until still jiggly in center. Cool on a rack 30 minutes. Serve warm with vanilla ice cream.
From Chef Peter Davis of Henrietta's Table at the Charles Hotel, in Cambridge, Massachusetts
From the December 2003 issue of O, The Oprah Magazine
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