Serious Eats: Recipes
Cook the Book: Chocolate Brioche with Chocolate Chips
Classic, buttery brioche is delicious enough on it own. This version adds chocolate—twice—elevating it to sumptuous new heights. Cocoa powder is incorporated into the dough, and chocolate chips are folded into the brioche as it is shaped.
To make individual chocolate brioches, François Payard, author of this week's Cook the Book selection Chocolate Epiphany, offers these instructions: divide the dough into fifteen two-ounce rounds. Shape into balls, and press a one-inch chunk of bittersweet chocolate (60% or 72%) into the center of each round. Place them on a baking sheet, allow them to rise. Brush with egg white and sprinkle with sugar. Bake as you would the loaves, checking to see if they are done after 20 minutes.
Win 'Chocolate Epiphany'
In addition to excerpting a recipe from Chocolate Epiphany each day this week, we're also giving away five (5) copies of the book. Enter to win here.