Brioche with chocolate and butterscotch sauce

Recipe: Jane Strode.

Photography William Meppem. Styling Vivien Walsh.

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Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Course: Dessert
Favourite flavours: Chocolate, Easy recipes
Convenience recipes: four or less

Australian House & Garden recipe for brioche with chocolate and butterscotch sauce.

INGREDIENTS

125g brown sugar
1½ tbsp water
30g butter
300ml cream
100g dark eating chocolate, chopped, plus extra for garnish
8-16 slices brioche
¼ cup (60g) spreadable cream cheese

METHOD

1 Place sugar and water in a small saucepan and stir to dissolve. Bring to the boil over high heat and heat until syrup reaches 115°C on a confectionery thermometer. Remove from heat and stir in butter. Once butter is incorporated, stir through 200ml cream.

2 Place chocolate in a small bowl. Place remaining cream in a small saucepan and bring to the boil over medium heat. Remove from heat and pour over chocolate. Stir until smooth.

3 Toast brioche and spread with cream cheese. Stack 2-4 slices toasted brioche and drizzle chocolate and butterscotch sauces over. Sprinkle with extra chopped chocolate.

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