Chocolate Umm Ali
Torn croissants baked in chocolate-cocoa milk with chocolate chips, nuts and clotted cream for a rich winter dessert.
Chocolate Umm Ali is a modern take on the classic Eastern dessert, replacing the traditional pastry with croissants and adding chocolate, cocoa and hazelnut spread to its warm milk. It is baked until bubbling and golden, offering a warm, rich dessert that chocolate lovers adore.
How to Prepare
1. Tear the croissants into a baking dish and scatter over the chocolate chips and nuts.
2. Warm the milk with the sugar, cocoa and chocolate-hazelnut spread, stirring until smooth.
3. Pour the chocolate milk over the croissants and dot the surface with clotted cream.
4. Bake until golden and bubbling. Serve warm.
Made it? Rate this recipe
Use day-old croissants so they soak up the chocolate milk without turning mushy.
Ingredient Swaps
The croissants can be replaced with baked puff pastry or toasted bread if unavailable. For flavour, any preferred nuts such as almonds, walnuts or hazelnuts can be used. The cream can also be replaced with whipping cream for a lighter top.
Common Questions
Why are croissants used instead of traditional pastry?
Croissants are ready-made and buttery, giving Umm Ali a soft texture and deeper flavour without preparing dough.
How do I get a cohesive texture?
Pour the warm milk over the croissants and let it soak in before baking so it sets.
Can it be made without cocoa?
Yes, but the cocoa and hazelnut spread are what give this version its chocolate flavour.
When is it ready in the oven?
When the top turns golden and the milk bubbles around the edges.
Is it served hot or cold?
It is served warm right after baking to enjoy its soft texture and rich flavour.
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