Chocolate Brioches

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classic brioches

with a twist


chocolate brioches - #brioche


I have been feeling pretty lazy in the  kitchen. Uninspired may be a better word. To snap myself out of this kitchen funk  I made brioche.

Not the simple brioche loaf I usually make, the classic brioches, that take more than 18 hours to make.

Did I lose you there?


chocolate brioche


It’s not really that bad; most of that time is resting time. Once the dough is made it needs to be chilled for at least 12 hours.

I  used the classic brioches recipe from The Gourmet Cookbook, but added 1/2 cup of unsweetened cocoa powder. Sunday mornings should always include chocolate brioches, and good coffee of course.

Slightly sweet, chocolate, and buttery, these are well worth the time spent in the kitchen.


chocolate brioches


Chocolate Brioches


  • Starter:
  • 1 tsp sugar
  • 1/4 cup of warm milk
  • 1 package of active dry yeast
  • 1/2 cup of flour {sifted}
  • Dough:
  • 3 tbsp sugar
  • 1/4 tsp salt
  • 1 tbsp hot milk
  • 3 eggs {large}
  • 1 1/2 cups of flour {sifted}
  • 1/2 cup of cocoa powder
  • 12 tbsp butter {softened}


  • Make the starter - combine the milk and sugar, stir in the yeast and let rest for 5 minutes
  • stir in the flour, cover and let rest for 1 hour
  • Make the Dough -
  • Stir together the sugar, salt and milk
  • In a bowl of a stand mixer, whisk two of the eggs until they are foamy
  • Add the sugar mixture
  • Add 1/2 cup flour and the final egg
  • Add another 1/2 cup flour, the cocoa powder and 1/2 of the butter
  • Add the final 1/2 cup of flour
  • Scrape down the bowl, switch to the dough hook
  • Add the remaining butter and beat until the butter is well incorporated
  • Cover and let rise until doubled 2 - 3 hours
  • Punch the dough down, lightly dust with flour, cover, and refrigerate at least 12 hours
  • To make the brioches:
  • butter the bottom and sides of brioche molds
  • knead {by hand} the brioche dough
  • form into a log, and cut into 10 inch long pieces
  • pinch off a small section of one piece and roll into a small ball
  • roll the larger section into a ball
  • place in the brioche mold
  • form a deep indent in the large ball
  • pinch one end of the small ball to form a point, and place point side down into the indent in the larger ball
  • repeat with the remaining pieces of dough
  • loosely cover and let rise for about 1 1/2 hours
  • pre-heat the oven to 400
  • bake brioche for 20 minutes
  • cool 5 minutes in mold, and then remove and cool on a rack to cool completely


chocolate brioches


There’s nothing quite like french bread baking  to get your kitchen mojo back.