This chocolate brioche is a wonderful rich dessert served with melted chocolate for dipping. It has a two tone effect as it contains both plain and chocolate dough. Assembled into a ring shape, you can serve the cup of melted chocolate right in the middle.
To make the chocolate brioche, you make a dough by mixing milk with sugar, eggs, butter, yeast, flour, and salt. Then, one half of the dough is mixed with cocoa powder before you set both doughs aside to rise. Then, you assemble the both types of dough into a round brioche before allowing it to rise again. Finally, it gets garnished with hazelnuts and baked in the oven until golden.
What is Chocolate Brioche?
Chocolate brioche is a dessert made with enriched bread dough. Commonly, French brioche is enriched with a mixture of butter, eggs, and milk. This version includes milk and butter which helps to give it its rich taste. It is made in a bundt-style bread that looks elegant, and it is served with melted chocolate for dipping.
Pro Tips
- Knead the dough until it is smooth and elastic as this will help work the gluten, producing a more tender and fluffy bread.
- Dust your surface and rolling pin with flour to prevent the dough from sticking.
- While the dough is rising, cover it with a kitchen towel to prevent it from drying out.
- Don’t overbake the brioche. You will know it is baked when it is puffy and golden, and an inserted instant-read thermometer reads around 200 F (93.3 C) internally.
Frequently Asked Questions
Can Chocolate Brioche Be Made Without a Bundt Pan?
Yes, it can! If you don’t have a bundt pan, you could assemble it in a round cake pan instead but the middle will likely fill in during the rising time and baking process.
Can I Use Another Type of Nuts for the Garnish?
Yes, most nuts will pair well with the chocolate in this recipe. Consider garnishing it with crunchy peanuts, almonds, or even walnuts or pecans if preferred.
Can I Make Chocolate Brioche Nut-free?
Absolutely! For a nut-free version, simply omit the hazelnuts and make sure that the chocolate you use didn’t come in contact with nuts if you will be serving this to someone with a nut allergy.
How to Store Chocolate Brioche
Leftover brioche can be tightly wrapped and stored at room temperature for up to 3 to 4 days, but you could also freeze it for up to 3 months.
Ingredients
How to Make Bicolor Chocolate Brioche
In a bowl, mix the milk with the sugar, eggs, butter, yeast, flour, and salt, and knead until a smooth dough forms.
In a bowl, mix the milk with the sugar, eggs, butter, yeast, flour, and salt, and knead until a smooth dough forms.
Divide the dough in half and mix the cocoa powder into one part. Cover the dough and allow it to rise for 1 hour.
Divide the dough in half and mix the cocoa powder into one part. Cover the dough and allow it to rise for 1 hour.
Cut each portion of dough into four parts. Roll each portion of chocolate dough and plain dough into a thin circle.
Cut each portion of dough into four parts. Roll each portion of chocolate dough and plain dough into a thin circle.
Spread butter on a chocolate circle and place a plain circle on top. Brush it with butter as well. Repeat the layers until all of the dough is used up.
Spread butter on a chocolate circle and place a plain circle on top. Brush it with butter as well. Repeat the layers until all of the dough is used up.
Cut slits in the center to form a star. Fold each triangle of dough backward so that you form a ring of dough. Place it in a parchment-lined cake pan, cover it, and allow it to rise for 1 hour.
Cut slits in the center to form a star. Fold each triangle of dough backward so that you form a ring of dough. Place it in a parchment-lined cake pan, cover it, and allow it to rise for 1 hour.
Sprinkle it with the chopped hazelnuts and bake it in a 350 F (180 C) oven for 30 minutes.
Sprinkle it with the chopped hazelnuts and bake it in a 350 F (180 C) oven for 30 minutes.
Serve it with the melted chocolate. Enjoy!
Serve it with the melted chocolate. Enjoy!
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