Who says you can’t have chocolate for breakfast and still be elegant! Try this delicious Homemade Chocolate Brioche recipe for breakfast, perhaps later in the day with a coffee or at any time as a treat.
Make this decadent twist on a French classic and get ready for your taste buds to do a happy dance. The brioche will be buttery and soft when served warm, irresistibly gooey. Perhaps you might prefer to toast it for that extra crunch. Even use it as the base for an amazing chocolate bread and butter pudding, a modern twist on a traditional baked custard dish.
Yes, there’s a little effort involved in creating this recipe but imagine your kitchen filled with the smell of baked bread and chocolate as you make your morning coffee. The step by step recipe below allows you to make much of this the night before and then finish it when you’re ready to indulge.
My kids love this recipe! And which grown up doesn’t like to treat their kids, or their houseguests and have the excuse to eat chocolate themselves? Sssshhhh, I won’t tell if you won’t.
Don’t settle for the ordinary when you can have the extraordinary. Treat yourself to the irresistible combination of French tradition and chocolatey delight with this Homemade Chocolate Brioche. Because breakfast should always be a celebration!
Equipment: You’ll need a set of Electronic scales, a Stainless steel bowl and a set of Measuring spoons. Nothing fancy
Also, explore these other Festive Sweet Treats
Salted Caramel Millionaires Tart
Chocolate Bread and Butter Pudding
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Homemade Chocolate Brioche Recipe
Chocolate Brioche
Equipment
Ingredients
- 3 tbsp Milk (Hand hot)
- 7 grams Dry yeast
- 250 grams All-purpose flour
- 40 grams Caster sugar
- ½ tsp Salt
- 2 large Eggs
- 110 grams Butter (Room temperature, soft and cubed)
- 120 grams Chocolate chips
- 1 extra Egg (For glazing)
Instructions
Prep
- Weigh/ measure the ingredients
To Make
- Add the warm milk and the yeast to the bowl and mix. Let it sit for 5-10 minutes to activate
- Add the flour, sugar, salt and beaten eggs to the bowl with the yeast mixture and mix until a soft dough begins to form
- Turn the dough onto a floured surface and knead for 4-5 minutes adding more flour to the surface as needed. The dough should be smooth and elastic. (See recipe notes for hints and tips on kneading the dough)
- Add the butter in 3 or 4 batches kneading to incorporate it into the dough
- Once the dough is smooth, add the chocolate chips and knead briefly to distribute
- Wrap in cling film and chill in the fridge for at least an hour. (If you want to use the brioche for breakfast the dough can be refrigerated overnight)
- Lightly butter the cake tin and portion the dough into 12 equal pieces
- Shape the pieces into balls gently, handling as little as possible and place into the tin. Cover with a clean cloth and place in a warm place for 40 minutes until they have risen to almost double in size
- Meanwhile, pre-heat the oven to 400℉/ 200℃/ 180 fan.
- Beat the extra egg and brush generously over the brioche then cook in the centre of the oven for 12-14 minutes until golden brown. Keep the door closed until the 12 minutes to maintain an even cooking temperature
- Place on a wire rack to cool briefly as the melted chocolate will be very hot.
To Serve
- Serve while warm to enjoy them at their best.
- If you have chocolate brioche left over why not make a delicious chocolate brioche bread and butter pudding. (See recipe notes)
Notes
- Patience is Key: Brioche dough is enriched with butter and eggs, making it a bit sticky initially. Be patient and resist the urge to add too much flour. Allow the dough to absorb the moisture gradually for a softer and more tender result.
- Use the Right Technique: Employ the fold-and-push method. Fold the dough over, then push it away from you with the heel of your hand. Rotate the dough a quarter turn and repeat. This technique helps evenly distribute ingredients and develop gluten.
- Watch for Smoothness: As you knead, observe the texture of the dough. It should transform from a shaggy, sticky mass to a smooth and elastic consistency. This indicates that the gluten is developing, creating the structure necessary for the brioche’s light and airy texture.
- Temperature Matters: Brioche dough benefits from a slightly warm environment. Ensure that your ingredients are at room temperature, and consider using a warm bowl or placing the dough in a warm spot during the initial rise. Warmer temperatures aid yeast activity and gluten development.