Chocolate Hazelnut Charlottes & Rich Fudge Sauce

I was down to my last three slices of chocolate brioche (yum, yum, yum) in my freezer so I thought tonight's the night to make these little beauties.

I've been wanting to make these for awhile now, the recipe has just been jumping out at me every time I open the cookbook Chocolate Epiphany by Francois Payard. The delicious chocolate brioche recipe can also been found in this book and I hope to make it again soon so I can post it for you. The pudding is a simple recipe and you can switch the brioche with a fruit loaf or why not try left over croissant's?

Chocolate-Hazelnut Charlottes

For the custard:
2 large egg yolks
1/4 cup caster sugar
1/4 cup cocoa powder, sifted
1 cup heavy cream

For the charlottes:
3 thick slices of chocolate brioche, cubed
80g hazelnuts, toasted and chopped
70g dark chocolate chips
unsalted butter and sugar for the moulds

Preheat the oven to 180 degrees C. Brush 8 x 125ml dariole moulds with melted butter and coat with sugar tipping the excess out.
In a large bowl mix together yolks, sugar and cocoa powder, gently whisking in cream to make a smooth custard.
Tip the cubed brioche, hazelnuts and chocolate into the custard mix, tossing together to coat. Spread mixture evenly between moulds pouring over any remaing custard.
Place on a tray and bake 20 - 25 minutes until just set.
Invert mould onto serving plate and serve with a scoop of quality vanilla icecream and warm fudge sauce.

Fudge Sauce
Recipe from momofuku milk bar by Christina Tosi

30g dark chocolate
2 tablespoons cocoa powder, sifted
pinch of salt
1/4 cup glucose
2 tablespoons caster sugar
1/4 cup heavy cream

Heat glucose, cream and sugar in a small saucepan until it boils. Remove from heat and stir in cocoa powder, salt and chocolate to you reach a smooth consistency.

This is an awesome sauce that you can keep handy in your fridge for up to two weeks and can be reheated gently in the microwave to make any dessert that little bit more delightful.







The ones that didn't get eaten have been frozen for another night when we're in need of a chocolate fix. I've decided this is very close to a bread & butter pudding, try it out and let me know what you think.