Just because I love brunch, and our friend Carlita wanted something with chocolate… I wonder how it would go in our Hot Chocolate cooking team building event…?
80 grams hazelnuts
1/2 tsp vegetable oil
80 gm castor sugar
80 ml water
150 ml pouring cream
100 gm dark chocolate, chopped coarsely
12 thick brioche slices
½ cup milk
1/8 cup triple sec
100 gm butter, chopped coarsely
icing sugar for dusting
- Preheat the oven to 180C.
- Roast the hazelnuts on a baking tray until golden (5-8 minutes). Rub with a tea towel to remove the skins. Place on lightly oiled baking tray.
- In a small saucepan over medium-high heat, stir the sugar and water until the sugar dissolves. Bring to a boil and cook until it turns to dark gold caramel (5-8 minutes). Pour onto the hazelnuts. Cool completely. Break into pieces. Process in a food processor until finely chopped.
- In a saucepan over medium-high heat, bring the cream to a simmer. Add the chocolate. Stir until smooth. Remove from the heat, and allow to cool slightly. Stir in the praline. Refrigerate until firm (1-2 hours). (If time is short, you can cool by placing in a bowl over ice and keep turning till chilled and firm.)
- Thickly spread half the brioche slices with the chocolate mixture. Sandwich with the remaining slices.
- Whisk eggs, milk, and triple sec in a bowl.
- Stand each sandwich in the egg mixture until soaked, about 2 minutes on each side. Shake off excess.
- In a large fry pan over medium-high heat, melt one-third of the butter until foaming. Add 2 sandwiches and cook, turning once, until golden, about 2 minutes on each side. Transfer to a baking tray. Wipe the pan clean. Repeat with the remaining butter and sandwiches. Warm in the oven for 5 minutes. Serve dusted with icing sugar.
Note: You can eliminate triple sec, or use a different liqueur like amaretto.