Dark Chocolate Croissant Pudding with Brandy Soaked Cherry
For the Pudding
1 or 2-day old
melted dark chocolate or dark chocolate syrup
For the cherries
Slice croissant half lenghtwise and spread one side with the dark chocolate. Put the halves together and slice into 2-inch pieces. Add into the baking dish.
Whisk eggs, cream, vanilla, sugar, and the salt together then pour over the sandwich pieces. Gently push down the croissants to absorb the mixture.
Cover with aluminum foil and place in the inner pot with the trivet. Close the lid and press Pressure Cook on High. Adjust time to 30 minutes.
Once done, naturally release pressure for 10 minutes before releasing the rest of the pressure. Take the container out of the inner pot.
Let sit covered for a few minutes and prepare the cherries.
In a bowl, mix cherries, sugar and 1/2 of the brandy. Let sit for 10 minutes.
Press Saute on the Instant Pot on Normal setting. Once Hot, pour in the cherry mixture, the rest of the brandy and the lemon peel.
Saute the cherries until soft and reduced.
Let it cool and serve with the croissant pudding.