Chocolate Bruschetta
Spread over buttered bread, the intense flavor of the chocolate topping makes this a simple but lavish treat. Any crusty bread with a light interior, such as a French baguette or artisinal pane di casa is good. Serve this as dessert, or with cappuccino for breakfast. Also use the chocolate topping to make awesome hot chocolate. I like this combination of chocolates, but any four brands will be good.
Makes 4 servings
Ingredients
- 2 tablespoons Dutch-process cocoa powder
- 2 tablespoons natural cocoa powder
- 1/4 cup sugar
- 2/3 cup soy coffee creamer or half-and-half
- 2 ounces Scharffen Berger Bittersweet (70%) chocolate, chopped
- 2 ounces Dove Dark chocolate, in pieces
- 2 ounces Michel Cluizel Brut Amer (72%) chocolate, chopped
- 2 ounces Valhrona (72%) chocolate, chopped
- Four slices (1/2” thick) country-style white bread
- 4 large strawberries, hulled and thinly sliced, or 4 teaspoons chopped roasted hazelnuts
Directions
- FOR THE TOPPING: Place the cocoa powders and sugar in the top of a double boiler. Add the creamer. Set the pot over simmering water, making sure no steam is escaping, and heat, whisking constantly, until the mixture is blended and smooth, 1 minute.
- Add all the chocolate and stir until it is melted and the mixture in smooth and glossy, 5 minutes. This makes 2 cups chocolate spread, which will keep for 2 weeks stored in a jar in the refrigerator. To soften, let sit at room temperature for 30 minutes.
- FOR THE BRUSCHETTA: Preheat the oven to 400°F.
- Toast the bread directly on the oven rack for 5 minutes, turning it after 2 minutes. The slices should be crisp, and golden to dark brown near the crust. Cool the toasted bread to lukewarm.
- Spread 1 tablespoon of the chocolate on each slice of bread. Arrange the slices from one strawberry on the bread, or sprinkle on 1 teaspoon of the nuts.
Copyright © 2005, Dana Jacobi, adapted from 12 Best Foods Cookbook