4 cups 1 toasted pieces of Vans Gluten-free Waffles 1-1/4 cups gf semi-sweet chocolate chips 1/2 cup walnuts, toasted and chopped 1 cup cream 1 cup half and half 5 Tablespoons cocoa powder 2 Tablespoons instant espresso 4 large eggs and 1 egg yolk 1/2 cup sugar 1-1/2 cups whipping cream 1 teaspoon sugar Chocolate chips for garnish
Preheat oven to 325 degrees F. Butter 4-7oz. ramekins.
In a medium bowl, toss bread pieces, 1/2 cup chocolate chips and chopped nuts together until blended. In a medium saucepan, whisk together cream, half and half, cocoa and espresso until blended. Add remaining chocolate chips and cook and stir over low heat until all is melted and blended. In a medium bowl, whisk together eggs and sugar. Slowly whisk in chocolate espresso mixture until blended. Pour this mixture over bread mixture and gently toss. Let stand for 1 hour. Divide puddings into the ramekins evenly. Bake puddings until set, about 40 minutes. Serve warm puddings topped with whipped cream and sprinkled with chocolate chips.
For whipped cream: Beat cream in a large bowl until it starts to thicken. Add sugar and beat until thick.