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Ice Cream stuffed brioche with chocolate sauce

Method

  • Preheat oven to 190°C.
  • Heat the brioches in the oven.
  • At the same time, gently melt the chocolate in a double boiler. 
  • In another pot, bring the milk, caster sugar and cream to the boil, regularly whisking.
  • Then pour the milk into the melted chocolate and whisk well. Remove from the heat and add the butter, little by little, continually whisking.
  • When ready, cut the brioches in half, place on a serving dish (or individual dishes) and spoon a scoop of ice cream in the centre. Then gently press down the tops and spoon a generous amount of the chocolate sauce over the top. Serve with a sprinkling of icing sugar on top.

Ingredients

  • 6 mini brioches
  • 200 gm dark cooking chocolate
  • 150 ml milk
  • 30 gm caster sugar
  • 2 tbsp cream
  • 30 gm soft unsalted butter, diced
  • 4 scoops vanilla ice cream
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm