Saturday, February 7, 2015
Dark chocolate & caramel on grilled brioche
If you follow my blog, you know I don't post a ton of desserts. I'm not a baker by nature, don't crave sweets (I know...it's weird), and generally try to promote healthier kinds of cooking.
HOWEVER...in honor of love and chocolate and Valentine's Day, I came up with this incredibly easy, yet freakishly good dessert - Grilled dark chocolate-caramel brioche sandwiches - that would be awesome for the Day O' Love or anytime you want to impress & indulge in mere minutes.
If you have brioche bread available to you, USE IT - it's ridic! If not, challah, or a Texas-toast style bread would be really good as well.
I love the dark chocolate-caramel flavor combo and found it perfect for getting all melt-y & oozy. I used this Lake Champlain Dark Chocolate Salted Caramel Bar and am in love with it. But if caramel isn't your thing, straight dark chocolate (or milk choc - it's your world) is obviously delicious as well.
Serves 2-4 (depending on your sweet tooth!)
1, 3.5 oz. dark chocolate-caramel bar (I used Lake Champlain Dark Chocolate Salted Caramel Bar)
4 slices brioche bread, cut thickly
unsalted butter - room temperature
Fleur de sel or Maldon salt
Preheat a cast iron, or heavy bottom, skillet over medium-low heat.
Very coarsely chop the chocolate-caramel bar into approximately 1/2-inch pieces. Butter one side of each slice of brioche.
Lay the buttered side of 2 brioche slices down in the pre-heated skillet. Cover with a single layer of chopped chocolate-caramel bar. Top with the remaining brioche, buttered side up to the outside (like you are making grilled cheese).
Cook 3-4 minutes, until bread is golden & toasty and the chocolate-caramel has started to melt. Carefully flip bread and cook the other side until golden brown.
Remove from pan, sprinkle with a little pinch of Fleur de sel, slice in half & serve immediately. Groan with pleasure.