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Chocolate Brioche Recipes for Dessert

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

chocolate-brioche-recipes

Classic Brioche Recipe

Ingredients:

Refrigerated

2 Eggs

Baking & Spices

2 cups All purpose flour, plain

3 1/2 tbsp Caster/superfine sugar

2 1/2 tsp Rapid rise dried yeast, instant

1 tsp Salt

Oils & Vinegars

1 Oil spray

Dairy

150 g Butter, unsalted

4 tbsp Milk

Instructions:

  • In a small bowl, mix 1 tsp sugar, yeast and milk together. Cover with cling wrap and set aside in a warm place for 10 minutes until foamy.
  • Make dough: In the bowl of a stand mixer fitted with a dough hook, add the flour, eggs, salt, rest of the sugar and the foamy yeast. Mix on Speed 1 until ingredients are combined. After the ingredients are combined, then mix on Speed 1 for 5 minutes then on Speed 2 for 8 minutes.
  • Slowly add butter, drop butter cubes in gradually, over about 90 seconds to 2 minutes, giving the dough a chance to mix most of the butter in. Incorporate butter: Keep mixing until the butter is fully incorporated- about 1 minute. Dough should be pasty.
  • At first the mixture it will be very pasty and stuck to the sides of the bowl. By the end, the dough should come together, caught up in the dough hook, and not be stuck on the sides of the bowl. Very soft, but able to pick it up.
  • Punch the dough dough to release all the air. Scrape out onto a lightly floured work surface. Fold the outside of the dough in 6 times. Shape into a log then cut into 3 equal portions and shape into a ball.
  • Line a deep container or roasting pan with baking/parchment paper lightly sprayed with oil. Place dough on paper, cover with cling wrap/lid and refrigerate for 1.5 hours.
  • Remove dough from fridge. Place on a lightly floured work surface and roll each piece into logs.
  • Spray a loaf pan well coated with butter then place the dough in. Lightly spray cling wrap with oil, then cover the dough.
  • Rise in a warm place for 3 hours or until it is just over double in size.

BAKING:

  • Preheat oven: Preheat oven to 200°C/390°F when dough is almost ready.
  • Shelf position: Position shelf so loaf will sit in the lowest 1/3 of the oven.
  • Egg wash: Brush the brioche surface very gently with whisked egg.
  • Bake uncovered 15 min: Bake brioche for 15 minutes, uncovered, until a beautiful deep golden.
  • Bake covered 20 min: Remove from oven. Loosely cover with foil. Bake for a further 20 minutes or until the internal temperature is 88°C/190°F.
  • Immediately turn brioche out onto a rack. Cool for at least 45 minutes before slicing to serve.


Chocolate Brioche Recipe

25 mins to make, serves 10

Ingredients:

Vegetarian

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Refrigerated

  • 1 Egg yolk
  • 4 Eggs

Baking & Spices

  • 1 Bar of good dark chocolate
  • 3 1/2 cups Bread flour
  • 1 tsp Salt
  • 1 tsp Sea salt, coarse
  • 1 7 gram envelope Star quick rising dried yeast, Red
  • 1/3 cup Sugar

Dairy

  • 1/2 cup Butter, unsalted

Liquids

  • 1/2 cup Water

Instructions:

  • In a large bowl mix 2 cups of the flour, yeast, sugar and salt together.
  • Heat the water and butter together in a small pot until warm but not boiling or simmering.
  • Add the water and melted butter mixture to the flour and stir gently.
  • Add the 4 eggs and stir again. Mix in the remaining flour and stir until the dough all comes together in a ball shape.
  • Place the brioche dough ball into another bowl which has been lightly greased with some olive oil.
  • Seal and cover with plastic wrap and leave to proof in a fairly warm place if you can.
  • After 2½-3 hours later the dough should be doubled in size. Lift it out onto the table dusted with flour and roll it out into a rectangle about 14 inches long and 8 inches wide.
  • Spread the chopped chocolate onto the dough and start to roll the dough towards you to form a tube shape which will equal the length of your baking pan.
  • Grease the pan lightly and set aside. Once it's rolled up, it should fit snugly into the baking pan. Cover with plastic wrap and let rise again for about 30 minutes.
  • Preheat the oven to 350 degrees F. Once the dough has risen and is about level with the height of the pan, gently glaze the top of the loaf with the egg yolk and sprinkle with the sea salt. Place in the oven and bake for about 20-25 minutes and the top is a deep golden brown.


Easy Chocolate Brioche Recipe

Makes 2 loaves

Ingredients:

Vegetarian

Produce

  • 1 Lemon, zest of small

Refrigerated

  • 3 Eggs, large

Baking & Spices

  • 3 3/4 cups All-purpose flour
  • 2/3 cup Chocolate chips
  • 1/3 cup Cocoa powder, unsweetened
  • 130 g Dark chocolate
  • 1 cup Granulated sugar
  • 1 tbsp Instant yeast
  • 1/2 cup Powdered sugar
  • 3/4 tsp Sea salt, fine

Oils & Vinegars

  • 1 Neutral oil

Dairy

  • 1 1/4 cup Butter, unsalted

Liquids

  • 1 cup Water

Instructions:

  • Making the dough: Place flour, sugar, yeast, and lemon zest in a standing mixer fitted with the dough hook and mix on low speed until combined. Add eggs and water, and mix on medium speed until dough comes together, 2-3 minutes. Add salt, then butter, adding a few cubes at a time, mixing until incorporated. Continue mixing for about 10 minutes on medium speed, until dough is completely smooth, elastic, shiny, and pulls away from the sides of the bowl. During mixing, you will need to scrape down the sides of the bowl.
  • Place dough in a large bowl brushed with oil, cover with plastic wrap, and leave in the fridge for at least half a day or overnight.
  • Grease two loaf pans with oil and line the bottom of each pan with waxed paper. Divide dough in half and keep one half covered in the fridge.
  • Making the filling: Whisk together powdered sugar, cocoa powder, chocolate, and butter until you have a spreadable paste.
  • Roll out dough on a lightly floured surface and shape into a rectangle measuring. Position dough so that a long side is closest to you. Using an offset spatula, spread half of the chocolate mixture over the rectangle, leaving a border all around. Sprinkle half of the pecans or chocolate chips on top of the chocolate.
chocolate-brioche-recipes

Simple Chocolate with Pear Brioche Pudding Recipe

Ingredients:

Refrigerated

3 Eggs, large

Baking & Spices

75 g Dark chocolate chips

75 g caster sugar

1 tsp Vanilla extract

Dairy

600 ml Milk

150 ml Whipping cream

Other

1 tin pear halves in juice, drained

Instructions:

  • Layer up the brioche, pears and chocolate, and make the custard, a few hours before cooking. Keep covered in the fridge.
  • Cut the brioche into 14 slices, then butter a large baking dish, about base measurements.
  • Slice each pear half into 3 or 4 wedges and pat dry on kitchen paper. Arrange the brioche in the baking dish, tucking in the pears and scattering in most of the chocolate chips as you go.
  • To make the custard, simply whisk the ingredients together in a large bowl or measuring jug. Pour the custard all over the brioche in the dish and gently press the exposed bread crusts down into the liquid to soak, although some of the brioche will stick up above the level of the custard mixture. Scatter on the rest of the chocolate chips and leave to stand for about 30 minutes to soak up the custard. While the pudding is standing, preheat the oven to 180°C, fan 160°C, gas 4, and boil the kettle.
  • Sit the dish inside the roasting tin and add boiling water to come about halfway up the outside of the dish. Bake in the oven for 35-40 minutes until set, golden on top and puffed up. Serve warm with cream.
chocolate-brioche-recipes

Chocolate Brioche Recipe

Ingredients:

Refrigerated

6 eggs

Baking & Spices

4 cups All purpose flour

1/2 tsp Cinnamon

1/3 cup Cocoa powder

5 oz Dark chocolate

1/2 cup Powdered sugar

2 1/4 tsp Salt

8 tbsp Sugar

1 tsp Vanilla

3 tsp Yeast

Dairy

1 1/2 cup Butter

Liquids

5/16 cup Water

Instructions:

  • In the bowl of a mixer fitted with a dough hook attachment, combine the flour, sugar, salt and yeast.
  • Add the eggs and vanilla and mix on low speed 3-4 minutes until all ingredients are incorporated and a dough ball begins to form.
  • Add the softened butter and mix on medium speed for 3-5 minutes until the dough is smooth and shiny.
  • Place the dough in an oiled bowl or glass dish with a tight fitting lid. Refrigerate overnight.
  • Make the Chocolate Filling: heat the butter and chocolate in the microwave in 30 secdond incriments untilboth are melted. Stir to combine. Add the powdered sugar, cocoa powder, cinnamon and salt. Stir to combine.
  • Make the Glaze: in a small sauce pan heat the water and sugar until simmering and remove from heat.
  • Spray two loaf pans with pan spray and line them with a strip of parchment paper that covers the bottom and two long sides.
  • Take the brioche out of the refrigerator, cut it into two equal size portions and place one peice back in the refrigerator until needed. Place the other piece on a well floured surface. Working quickly so the dough doesnt get too soft, roll the dough out into a large rectangle.
  • Spread half of the chocolate filling onto the brioche and gently work it out to the edges. Leave a one inch strip at the top of the dough plain.
  • Gently roll the dough as if you were making a cinnamon roll. Seal the edges. Wrap log in foil or plastic wrap and return in the the refrigerator for 30 minutes. Repeat with the other piece.
  • Once the dough is chilled, remove one piece at a time at create the chocolate twist. With a sharp knife, cut the dough lengthwise down the middle of the roll, leaving one end connected by about an inch. Now twist the pieces over one another 3 times and pinch the ends together.
  • Place the loaf into the prepared pan. Repeat for the other log. Gently brush the tops with egg wash. Gently cover the loaves with a kitchen towel.
  • Allow the loaves to proof for about two hours or until the top of the loaf peaks over the sides of the pan.
  • Preheat your oven to 325°. Bake loaves for about 35 minutes or until internal temoerature is 205°-210°. Brush the tops of the loaf with the glaze. Use the entire amount of glaze over the two loaves.
  • Allow the bread to cool completely before slicing.

History of Brioche

Brioche is a bread of French origin whose high egg and butter content gives it a rich and tender crumb. Chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs."

The Brioche appeared in the Middle Ages in Normandy (North-West of France) and would be a derivative of a tighter bread made until then.

One popular theory claims that it was invented by Norman Vikings, who settled in France in the 9th century and brought the secrets of making butter with them.

Brioche is believed to have been adapted from a classic Norman recipe, but some people argue that it's of Romanian origin.

This egg yolk or egg bread, milk bun or Swiss roll, is a type of sweet of French origin.

Brioche bread is a lightly sweet yeast bread with a buttery and tender crumb made from enriched dough.

Brioche can be used in breakfast, lunch, dinner, snack and dessert recipes, so use it whenever you get the urge to add a little taste of Paris to your day. Rich, golden-brown and decadently buttery with a hint of sweetness and lots of eggs in the dough, brioche can be used to uplift anything.

Brioche has numerous uses in cuisine and can take on various forms, served plain or filled, as coulibiac, or with many other different savory fillings.


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