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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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