Get ready to fall in love with the ultimate indulgence: the Twisted Chocolate Brioche Recipe. This is not just any brioche—it’s a heavenly, tender, buttery loaf interwoven with luscious milk and bittersweet chocolates, plus a delightful crunch from chocolate wafer cookies. Every twist reveals layers of glossy, chocolatey goodness that will have you craving slice after slice. Whether you’re baking for a special occasion or just treating yourself, this recipe promises to wow your taste buds with its elegant appearance and rich flavor. Let’s dive into this irresistible treat that’s as fun to make as it is to eat!
Ingredients You’ll Need
Simple, high-quality ingredients come together in this recipe to create a brioche that’s irresistibly tender, buttery, and chocolatey. Each element plays a crucial role: the warmed milk activates the yeast, the combination of two kinds of chocolate delivers depth, and that pinch of cinnamon adds a whisper of warmth.
- 1 cup whole milk (warmed): Ideal for activating yeast and keeping the dough tender.
- 1 package active dry yeast (0.25 ounces): Essential for that perfect, fluffy rise.
- ⅓ cup sugar (plus 1 teaspoon, divided): Sweetens the dough while helping the yeast activate.
- 4 cups all-purpose flour (plus more for dusting): The sturdy base for a soft yet structured brioche.
- 1 teaspoon salt: Balances flavors and enhances overall taste.
- ¼ teaspoon ground cinnamon: Adds a warm, subtle spice note.
- 1 large egg: Contributes richness and binds ingredients.
- 1 large egg yolk: Boosts tenderness and moisture.
- 1 teaspoon Cognac Barrel-Aged Madagascar Pure Vanilla Extract: Provides deep, complex flavor.
- 5 ounces unsalted butter (softened): Creates the classic tender and rich brioche texture.
- 6 ounces unsalted butter (cubed): Used later in the chocolate filling for creaminess.
- 7 ounces milk chocolate (finely chopped): Adds sweet, creamy chocolate layers.
- 5 ounces bittersweet chocolate (finely chopped): Offers a nice bitter contrast to balance sweetness.
- 1 ½ cups finely ground chocolate wafer cookies: Provides a delightful crunchy texture in the filling.
- ½ teaspoon ground cinnamon (for filling): A warm spice to elevate the chocolate filling.
- 1 large egg (whisked): Used for the beautiful, glossy egg wash finish.
- 1 tablespoon cream: Mixed with egg for a shiny, irresistible glaze.
How to Make Twisted Chocolate Brioche Recipe
Step 1: Activate the Yeast
Start by combining the warm milk, active dry yeast, and 1 teaspoon of sugar in your mixer’s bowl. This step wakes up the yeast and should sit for about 10 minutes until the mixture becomes frothy and bubbly. It’s the secret behind that light, airy brioche texture.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, remaining ⅓ cup of sugar, salt, and ¼ teaspoon of cinnamon. These dry ingredients provide the dough with structure, sweetness, and a hint of spice that is just enough to keep things interesting.
Step 3: Combine Wet Ingredients
Add the egg, egg yolk, and the luxurious Cognac Barrel-Aged Madagascar Vanilla Extract into the yeast mixture, mixing briefly to blend all those flavors beautifully.
Step 4: Incorporate Dry Ingredients
Now, slowly add the dry flour mixture to the wet ingredients while mixing at medium-low speed. This gradual combination forms a soft, elastic dough that will eventually transform into your decadent brioche.
Step 5: Add Butter
Mix in half of the softened butter first, ensuring it blends fully, followed by the remaining butter. This enriches your dough, giving it the tender crumb and buttery flavor that brioche is famous for.
Step 6: Let the Dough Rest
Cover the bowl with plastic wrap and let the dough rest at room temperature for 2 hours. This resting time is when the magic happens—the dough rises and develops flavor, becoming soft and silky.
Step 7: Chill the Dough Overnight
Divide the dough in half, wrap each piece tightly in plastic wrap, and refrigerate overnight. Chilling strengthens the dough’s structure, making it easier to work with and enhancing the taste.
Step 8: Prepare the Chocolate Filling
Over a simmering water bath, melt the cubed butter along with finely chopped milk and bittersweet chocolates. Once melted and smooth, let it cool slightly before stirring in the finely ground chocolate wafer cookies and the ½ teaspoon of cinnamon—this filling is where all the luscious flavors and textures meet.
Step 9: Roll and Fill the Dough
Spray two 8×4 inch loaf pans with nonstick spray and line them with parchment paper. Roll one piece of cold dough into a large rectangle, spread half of the chocolate filling generously, and roll it up tightly like a jelly roll. Repeat with the second piece and filling, then freeze both logs for 10 minutes to make slicing easier.
Step 10: Twist and Shape
Cut one log in half lengthwise, then gently twist the two halves together to showcase the chocolate layers. Place the twisted log into one prepared loaf pan. Repeat or save the other for another pan, covering your loaves for the final rise.
Step 11: Final Rise and Bake
Allow your beautiful twisted brioche to rise at room temperature for 2 hours until puffed up. Meanwhile, preheat your oven to 350°F. Just before baking, whisk together the egg and cream to create a glossy egg wash, brushing it over your loaves for that perfect golden finish. Bake them for about 45 minutes or until the internal temperature reaches 195 to 200°F, revealing a perfectly baked, chocolate-streaked masterpiece.
How to Serve Twisted Chocolate Brioche Recipe
Garnishes
A dusting of powdered sugar over warm slices adds a delicate touch, highlighting that rich chocolate streak. Fresh raspberries or a few mint leaves on the side bring a refreshing contrast, making your presentation stunning and your bite bright.
Side Dishes
This brioche pairs wonderfully with a spread of homemade whipped cream or a silky vanilla custard for dipping. For breakfast or brunch, serve alongside fresh fruit and a hot cup of coffee or richly brewed tea to balance the sweetness.
Creative Ways to Present
For a beautiful brunch centerpiece, slice your twisted brioche into thick pieces and arrange them in a circle on a platter with drizzles of dark chocolate sauce. You can even create mini brioche sandwiches with whipped mascarpone and fresh strawberries for an elegant treat everyone will marvel at.
Make Ahead and Storage
Storing Leftovers
Keep your leftover brioche tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to 2 days to maintain freshness and softness.
Freezing
For longer storage, wrap the whole or sliced brioche tightly in plastic wrap and foil, then freeze. This way, the Twisted Chocolate Brioche Recipe stays fresh for up to one month, ready to delight whenever the craving strikes.
Reheating
To revive that freshly baked aroma and texture, reheat slices in a toaster oven or regular oven at 300°F for 5–10 minutes. This will bring back the brioche’s buttery softness and melted chocolate charm perfectly.
FAQs
Can I use different types of chocolate in this recipe?
Absolutely! While the mix of milk and bittersweet chocolate creates a lovely balance of sweetness and depth, you can swap in dark chocolate or even white chocolate chunks for a different twist. Just keep the total chocolate amount consistent for texture balance.
Do I need special equipment to make this brioche?
A stand mixer with a dough hook is highly recommended for kneading, as it saves effort and achieves the perfect dough texture. However, if you’re up for some arm work, hand kneading works too—just be patient and knead until the dough is smooth and elastic.
Why do I need to chill the dough overnight?
Chilling the dough not only makes it easier to handle and shape but also improves the flavor and crumb of the brioche. The slow fermentation in the fridge allows flavors to develop beautifully, resulting in a richer and more complex loaf.
Can I make the filling ahead of time?
Yes! You can prepare the chocolate filling a day ahead and keep it refrigerated until you’re ready to assemble the brioche. Just give it a quick stir and soften slightly if it hardens overnight.
What’s the best way to know when the brioche is done baking?
The most reliable method is to check the internal temperature with a food thermometer; it should read between 195 to 200°F. The brioche should sound hollow when tapped, and the crust will be a deep golden brown.
Final Thoughts
If you love rich, buttery bread filled with layers of melty chocolate and a touch of crunch, this Twisted Chocolate Brioche Recipe will become one of your go-to favorites. It’s a bit of a project but so worth the time and effort for the stunning results that impress every single time. Treat yourself, your family, or your friends to this exquisite twist on classic brioche—you’ll be so glad you did!
Print
Twisted Chocolate Brioche Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours 30 minutes (including rising and chilling times)
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: French
Description
This Twisted Chocolate Brioche is a decadent and impressive pastry featuring a soft, buttery brioche enriched with a luscious chocolate filling made from melted bittersweet and milk chocolates combined with chocolate wafer crumbs. The dough is carefully prepared with warm milk and active dry yeast for a perfect rise, then chilled overnight for enhanced texture. Rolled, filled, twisted, and baked to golden perfection, this brioche offers a delightful combination of rich chocolaty layers and a tender crumb that is sure to wow any chocolate lover.
Ingredients
Dough Ingredients
- 1 cup whole milk (warmed to activate the yeast perfectly)
- 1 package active dry yeast (0.25 ounces)
- ⅓ cup sugar (plus 1 teaspoon, divided)
- 4 cups all-purpose flour (plus more for dusting)
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 large egg
- 1 large egg yolk
- 1 teaspoon Cognac Barrel-Aged Madagascar Pure Vanilla Extract
- 5 ounces unsalted butter (½ cup plus 2 tablespoons, softened)
Filling Ingredients
- 6 ounces unsalted butter (cubed)
- 7 ounces milk chocolate (finely chopped)
- 5 ounces bittersweet chocolate (finely chopped)
- 1 ½ cups finely ground chocolate wafer cookies
- ½ teaspoon ground cinnamon
Glaze
- 1 large egg (whisked)
- 1 tablespoon cream
Instructions
- Activate yeast: Combine the warm milk, active dry yeast, and 1 teaspoon of sugar in the bowl of a stand mixer. Allow the mixture to sit for 10 minutes until it becomes frothy, indicating the yeast is active.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, remaining ⅓ cup sugar, salt, and ¼ teaspoon ground cinnamon to evenly distribute the dry components.
- Combine mixtures: Add the large egg, egg yolk, and Cognac Barrel-Aged Madagascar Vanilla Extract into the yeast mixture in the mixer. Mix briefly to incorporate these wet ingredients evenly.
- Incorporate dry ingredients: Gradually add the dry flour mixture into the wet milk blend while mixing on medium-low speed to form a dough.
- Add butter: Add half of the softened unsalted butter to the dough and mix until well combined. Then add the remaining butter and continue mixing until the dough is creamy and smooth.
- Rest the dough: Cover the mixing bowl with plastic wrap and let the dough rest at room temperature for 2 hours, allowing it to rise and develop flavor.
- Chill dough: Divide the dough into two equal halves. Wrap each half tightly with plastic wrap and refrigerate overnight to firm up and enhance the texture.
- Prepare the filling: Over a double boiler or simmering water, melt the cubed butter alongside the finely chopped milk chocolate and bittersweet chocolate. Stir frequently to combine until smooth. Remove from heat and allow the mixture to cool to room temperature.
- Combine filling ingredients: Once cooled, fold the finely ground chocolate wafer cookies and ½ teaspoon ground cinnamon into the melted chocolate mixture to create a rich, textured filling.
- Prepare pans: Spray two 8×4 inch loaf pans with nonstick spray and line them with parchment paper for easy removal later.
- Roll dough: On a lightly floured surface, roll one piece of chilled dough into a rectangle shape. Evenly spread half of the cooled chocolate filling over the dough. Starting from one edge, roll the dough tightly into a log.
- Repeat: Repeat the rolling and filling process for the second piece of dough using the remaining filling. Place both logs in the freezer for 10 minutes to firm up.
- Twist the logs: Cut one log in half lengthwise and twist the two halves together, creating a beautiful swirl. Place the twisted log into one of the prepared loaf pans.
- Final rise: Cover the loaves loosely with plastic wrap or a clean kitchen towel and allow them to rise at room temperature for 2 hours until puffy. Meanwhile, preheat the oven to 350°F (175°C).
- Prepare glaze: In a small bowl, whisk together the egg and cream to create an egg wash. Brush this glaze evenly over the tops of each loaf to ensure a glossy, golden crust after baking.
- Bake: Bake the brioche in the preheated oven for approximately 45 minutes or until the internal temperature reaches 195 to 200°F. The loaves should turn golden brown and sound hollow when tapped. Remove from oven and allow to cool slightly before slicing and serving.
Notes
- Ensure the milk is warm, not hot, to properly activate the yeast without killing it.
- Overnight chilling of the dough improves flavor and makes it easier to handle and shape.
- If you do not have Cognac Barrel-Aged Madagascar Vanilla Extract, pure vanilla extract can be used as a substitute.
- Use a kitchen thermometer to check the internal temperature for perfectly baked brioche.
- For extra shine, egg wash can be applied twice during baking, once before baking and halfway through.
- Allow brioche to cool before slicing to maintain the structure and avoid crumbling.
