• 2 pints heavy cream
• 1 cup unsweetened cocoa powder
• 8 eggs
• 2 egg yolks
• 1 1/2 cups sugar
• 6 croissants
• 1/2 cup semisweet chocolate chips
• Vanilla ice cream

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