Delicious Chocolate Brioche


Chocolate brioche

This brioche recipe is rather simple yet tastes bloody delicious. I absolutely love brioche as I find it tastes like a cross between bread and croissants which are both my favourite foods. All you need is this lovely brioche dough recipe and you can create so many different flavour combos. Today I did the beautiful chocolate ganache from the same recipe book, but I have in the past done other flavours like making it into cinnamon scrolls, which was bloody good as well. This recipe comes from my trusty Little and Friday recipe book which is written by a chef in New Zealand who has a cafe in Auckland I believe but I have never been there. I highly recommend her recipe books (there is two), as all the recipes I have used have been absolutely to die for (and they are rather large recipes I must add).

I felt a bit hesitant to doing this post as I really hurried the rolling out process and made them slightly too big and squashed them into the tin and completely forgot about the egg wash.. BUT they still looked alright and tasted bloody good.  Not to mention an entire coconut completely emptied itself onto the bench I was rolling on. Life wasn’t going well at that moment. Enough ramble, ON TO THE RECIPE!

Found a nice photo of last time I made this brioche where I made half the recipe into cinnamon buns and the other half with chocolate ganache. I definitely feel these ones turned out much prettier.

Cinnamon brioche

Cinnamon brioche


Brioche Dough

550ml Milk
3 tsp dried yeast (or 60g of fresh yeast)
6 1/2 cups flour
3 tsp salt
1/2 cup caster sugar
3 eggs
140g unsalted butter


1 cup Chocolate Ganache (see below)
200g chopped chocolate chocolate (I personally think the ganache is actually enough and nice on its own but this is still good)
Egg wash ( whisk 2 eggs an 2tbsp cream)

Brioche Dough Method

  1. In a saucepan, heat milk over a medium heat until lukewarm. Remove from the heat and sprinkle over the yeast. Stir until the yeast has dissolved.
  2. Place all the dry ingredients into a mixing bowl and using a beater with a dough hook attachment mix at a low speed. If mixing without a beater, mix by hand to fully combine.
  3. Add the yeast mixture and the eggs to the bowl and continue mixing until a sticky dough forms.
  4. Stop the mixer and scrape down the sides. Increase to a medium speed and mix for 10 minutes until you have a shiny, elastic dough that pulls away from the bowl. (I would like to add that be sure of what your mixer is capable of as my mixer just cannot handle this dough recipe for some odd reason and I have a rather new KitchenAid  stand mixer so this slightly peeves me off.) If you are doing this by hand, tip out the mixture onto a bench and knead for 10 minutes. This can count as your daily workout.
  5. Cut the butter into small pieces and gradually add to the dough and mixing it in until well combined.
  6. Cover with a tea-towel and allow the dough to prove until doubled in size. This seems to happen faster than you would think, I am going to say approximately 1 – 2 hours in room temperature. If you find it is proving too quickly, or live in a hot climate or summer, you can place it in the fridge for short periods of time to slow down the process. The dough also freezes well. (I haven’t tried though.)





  1. Preheat oven t0 180 degrees. Grease 9 texas muffin tins.
  2. On a floured bench roll dough into a rectangle about 1 -1.5 cm thick. Position dough on bench so the longer side is facing you.
  3. Spread a thick layer of ganache completely over the dough and sprinkle over the chocolate chunks.
  4. Roll up dough away from you to form a long log.
  5. Using a sharp knife, slice into 5cm wide pieces.
  6. Place each scroll in to muffin tin and brush the tops with egg wash. (DO NOT FORGET THE EGGWASH ANNA.)
  7. Bake for 20 minutes or until golden brown. Allow to cool before remove from the tins… Or take one out while it is still hot and devour it and simply accept the fact that the chocolate is going all over your face. If the melted chocolate leaks out the bottoms spoon it back in! And eat some.


Straight out of the oven



Chocolate Ganache


200g good-quality dark chocolate
1/2 cup cream

Chocolate Ganache Method:
Gently Melt chocolate and cream in a metal bowl over a saucepan of simmering water and stir constantly until it is smooth.
Allow to cool and thicken.



5 thoughts on “Delicious Chocolate Brioche

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