Chocolate Brioche

Chocolate Brioche

Chocolate Brioche

I come from a long line of bread eaters. We’re a hearty group and we can make a meal out of bread. Meat, fish and vegetables are nice, but really we’re quite satisfied with just bread. Maybe it’s my Eastern European ancestry that makes me appreciate what one can do with a little bit of yeast and some flour. You see, we’re simple folk. I love a loaf fresh out of the oven, slathered in butter or with a dollop of marmalade. Pita, naan, ciabatta or tortillas, call it what you will, it’s all good to me. I think it’s funny, all these people nowadays cutting bread out of their diet, well that’s just plain crazy to me.

I know some people are intimidated when they see yeast in a recipe. One of my favorite books, “Artisan Bread in Five Minutes a Day” has taken the trauma out of bread making. If you have the slightest interest in making your own bread, and trust me you should, then I highly recommend this book to you.

One of the best recipes in the book is their chocolate brioche. It’s a rich, eggy bread, golden on the outside with bittersweet chocolate ganache swirled on the inside. It was today’s breakfast, lunch and dinner. Nothing wrong with that, right?

Chocolate Brioche

Chocolate Brioche

Chocolate Brioche 

From Artisan Bread in Five Minutes a Day

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Chocolate Brioche

Chocolate Brioche

Recipe: Intermediate 

34 thoughts on “Chocolate Brioche

  1. Oh my. That looks delicious! I am also of the Eastern European heritage that has the bread addiction. Recently The Husband and I have been loving brioche buns for burgers, and I may have to use this recipe—they stopped selling the right size at Whole Foods…but can I resist the chocolate?

  2. I was just made aware of the Artisan Bread in Five Minutes A Day book, and I plan to get it… but this recipe and your pictures… WOW! I must buy this book, ASAP! I love bread, baking and eating. This recipe is getting bookmarked. Thank you!

    1. That’s a good question. As a person who bakes a lot I prefer a recipe with it’s measurements in grams because it’s precise. I have a scale so for me it’s not a problem. I think a lot of home bakers in the U.S. may not have a scale, so I give the measurements in cups.

  3. HI, this looks so yummy and scrumptious! I want to make some as gifts for co-workers as a Christmas treat. How long would you leave these out, or would you refrigerate them? Also, do you think I should make them and freeze before giving? I need to make them about a week before giving them out. Thanks for the great recipe!

    1. Hi Holly, bread that is not made with preservatives (like all store-bought breads) are only fresh the day you make it. You could make these a week in advance. Let them cool completely, then double wrap in plastic wrap then wrap in foil and place in the freezer. You can take them out the night before you want to give them away and let them defrost on the counter, and they should be fine. Let them defrost uncovered or the condensation from the defrosting could make the bread soggy. Happy Holidays!

  4. I love the book and made this before into sort of a bagett but this loaf looks gorgeous! Will certainly help with chocolate trying to escape issue. Will make it tomorrow.

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