Contains Alcohol, Chocolate Sponge, 70% Chocolate Mousse, 15% Griottines, Mascarpone Cream

Black Forest

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Indulge in our large Chocolate Shake, a creamy blend of rich chocolate ice cream and milk, topped with whipped cream for the ultimate treat.

Chocolate Shake, large size

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Preheat your oven to 200°C (390°F). Grease four ramekins with butter and dust with flour to prevent sticking.

Preheat the Oven

In a microwave-safe bowl, combine the dark chocolate and unsalted butter. Heat in the microwave in 30-second intervals, stirring in between, until melted and smooth.

Melt the Chocolate and Butter

In a separate bowl, whisk together the granulated sugar and eggs until the mixture is pale and fluffy.

Mix Sugar and Eggs

Pour the melted chocolate and butter mixture into the egg and sugar mixture, stirring gently to combine.

Combine Mixtures

Sift the all-purpose flour and add it to the chocolate mixture along with the vanilla extract and a pinch of salt. Fold until just combined.

Add Dry Ingredients

Divide the batter evenly among the prepared ramekins, filling them about 3/4 full.

Fill Ramekins

Bake in the preheated oven for 12-14 minutes, or until the edges are set but the center is still soft.

Bake

Allow the cakes to cool for 1-2 minutes before inverting onto plates. Serve immediately with a scoop of Calisson Ice Cream.

Cool and Serve

In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the sugar dissolves and the mixture is warm.

Prepare the Ice Cream Base

In a separate bowl, whisk together the egg yolks until they are pale and slightly thickened.

Whisk Egg Yolks

Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the yolks. Once combined, return the mixture to the saucepan.

Temper the Egg Yolks

Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat.

Cook the Custard

Stir in the ground calissons and vanilla extract. Mix well to combine.

Add Flavor

Transfer the mixture to a bowl and cover with plastic wrap. Chill in the refrigerator for at least 4 hours or overnight.

Chill the Mixture

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

Churn the Ice Cream

Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving.

Freeze

dark chocolate

unsalted butter

granulated sugar

eggs

all-purpose flour

vanilla extract

salt

heavy cream

whole milk

calissons (ground)

egg yolks