Chocolate Almond Bettelman
Moodi Foodi Recipe : Chocolate Almond Bettelman
This recipe quickly caught my attention. I'm always looking for something new to try, and the Chocolate Almond Bettleman is a dish I'm glad I found. It is filled with lovely almonds and sweet bitter chocolate, that's enough to make your taste buds dance for a lifetime. The Chocolate Almond Bettleman is one of a kind, and more than likely its a recipe that you also will add to you to make list. Enjoy!
Chocoalte Almond Bettleman
If it's not brioche you have on hand, but challah or croissants or any other kind of bread enriched with milk and/or eggs, feel free to substitute that. The recipe can also be made with stale bread of any kind, though the texture will be less pillowy then. And if you have less than 200 grams or 7 ounces of brioche leftover, feel free to cube it and keep it in the freezer until you have enough to make the recipe.
Chocolate Almond Bettelman
Servings : 4
200 grams (7 ounces) stale brioche (or challah, or croissants)
30 grams (1 ounce, 2 tablespoons) unrefined blond cane sugar
2 teaspoons unsweetened cocoa powder
1 large organic egg
1 teaspoon natural vanilla extract (possibly homemade)
a good pinch of sea salt
180 ml (3/4 cup) milk (dairy or non-dairy)
70 grams (2.5 ounces) good-quality bittersweet chocolate, roughly chopped
50 grams (1.7 ounces) whole almonds, roughly chopped
A pat of butter or a touch of oil to grease the ramekins
1) Cut the brioche into cubes. In a medium mixing bowl, whisk together the sugar, cocoa, egg, vanilla, and salt. Pour in the milk and whisk again. Add the brioche and stir well to coat. Cover and let rest for at least 1 hour or overnight in the fridge, stirring from time to time. If the brioche is very dry and it looks like there isn't enough liquid to soak it thoroughly, add a little more milk.
2) Preheat the oven to 180°C (360°F) and grease 4 ramekins. Fill them by half with the brioche mixture. Top with half of the chocolate and half of the almonds. Add the rest of the brioche, and then the rest of the chocolate and almonds.
3) Place the ramekins in a baking dish large enough to accommodate them comfortably, and pour very hot water at the bottom, up to about half the height of the ramekins. Bake for 20 to 25 minutes, just until set (avoid overbaking). Serve slightly warm, with an optional spoonful of crème fraîche on top.
Response to : Recipe : Chocolate And Zucchini
Response By : Melanie
November 29th, 2011
“I still have yet to be enchanted by bread pudding >.< But I think your chocolate, almond brioche version has all the makings of a convert out of me!”
Response to : Recipe : Chocalte And Zucchini
Response By : Barton
November 20th, 2011
“Stale bread is a wonderful ingredient! Love the name sounds so much better than croissant pudding - screams leftovers. I have to avoid obvious food recycling as yacht guests (and even crew too) turn their nose up at leftovers, something about the opulence encourages villainous waste.”
Chocolate And Zucchini