Toastimonial: Dark Chocolate French Toast with Raspberry Compote and Freshly Whipped Cream


Valentine’s Day. It’s that special time of year where love lingers in the air.

The reds and pinks paint the isles of every retail establishment. The weather is bone-chillingly cold (the typical tundra that is the Midwest) and that senseless groundhog never seems to see his shadow. The most important thing? Eating all the chocolate. And if you’re feeling like something extra special: pour that chocolate on some bread.

Chocolate is delicious

If you’re, by some chance, one of those unfortunate souls who fails to understand that, then I have no words for you. For the rest of humanity, there is nothing quite as satisfying as a bowl of melted chocolate. Side note: have you ever just melted chocolate for the sake of watching it slowly drizzle off a spoon? . . . I’m just asking for a friend. Being that the holiday is almost upon us, I decided to construct a Valentine’s Day brunch for the chocolate lover in all of us. Truly, what part of Dark Chocolate French Toast doesn’t sound amazing?

For this recipe, a dark chocolate ganache is spread between two pieces of bread, dipped in a creamy cocoa mixture, and cooked to a perfect dark golden brown.

The pinch of cayenne adds a subtle punch to the chocolate that takes it to the next level.

The toast is warm, decadent, and oozing with melted chocolaty goodness. The raspberry compote on top is vibrant and tart with a hint of lemon that counteracts the sweetness of the French toast exquisitely. And once you see how easy it is to “whip your own cream” (Is that a term? Do the kids say that?), you’ll never buy store-bought again.

All that’s left to do is to smother the warm toast with maple syrup, add a spoonful of raspberry compote and a dollop of freshly whipped cream on top, brew a cup of coffee (or two!), and enjoy a beautiful Valentine’s Day brunch.


Dark Chocolate French Toast with Raspberry Compote and Freshly Whipped Cream

INGREDIENTS

  • 12 slices bread of Aunt Millie’s 12 Whole Grains Bread
  • 3 tablespoons cocoa powder
  • 4 eggs
  • 1 ¼ cup milk
  • 2 teaspoon vanilla extract
  • Pinch of cayenne
  • 1/2 cup canned heavy cream (or coconut milk)
  • 5 ounces semi-sweet chocolate, chopped
  • 1 tablespoon butter
  • Dash of cayenne
  • 12 oz. frozen or fresh raspberries
  • 3 tablespoons lemon juice
  • 1/4 tsp Ground cinnamon
  • 1/4 tsp Fresh or ground ginger
  • 1 tsp sugar
  • 2 tablespoons sugar
  • 1 cup heavy whipping cream

DIRECTIONS

  1. For the raspberry compote. In a medium saucepan, add the raspberries, lemon juice, ground cinnamon, ginger, and sugar. Cook over a medium heat until the sugar dissolves and raspberries begin to break down, roughly 8-10 minutes. Adjust to preferred sweetness if the sauce is too tart. Remove from heat and allow to cool. Refrigerate in an airtight container.
  2. For the chocolate ganache. In a medium-size microwave-safe bowl, add the heavy cream, chocolate, butter, and cayenne. Microwave in 30-second increments, stirring after each time until the mixture is silky smooth and the chocolate is incorporated fully. Set aside to cool. 
  3. For the French toast.  Add a teaspoon of oil to a skillet set over medium/high heat. In a medium-size bowl, whisk together the egg and cocoa powder. Whisk in the milk, vanilla extract, and cayenne.
  4. Spread one to two tablespoons of the chocolate ganache on each slice of bread. Sandwich two slices together before dipping them into the milk and egg mixture. Dip for a few seconds on each side. 
  5. Transfer bread to the heated skillet and cook until both sides are golden brown. Allow to cool on a plate with a paper towel.
  6. For the whipped cream. Fifteen minutes before you begin, place the mixing bowl and beaters into the freezer, allowing them to chill will speed up the whipping process.
  7. To the chilled bowl, add the heavy cream and sugar and whisk until stiff peaks form, 5-7 minutes. Serve immediately.

Nathaniel Crawford is a college student (studying Hospitality Management), amateur recipe developer, budding photographer, learned culinary writer, and a person who stutters.For more of his recipes, check out Terminatetor Kitchen.

Comment