Chocolate Brioche

We were honored to have Chef Romina Rasmussen from Les Madeleines join our tenth-annual Chocolate Extravaganza. Her infectious smile filled our kitchen and her delicious brioche filled our bellies.

Romina generously shared her recipe for Chocolate Brioche. She filled them with peppermint whipped cream. We suggest you do the same!

Chocolate Brioche

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By Chef Romina Rasmussen - Les Madeleines Serves: 1880 grams


  • 671 gram flour - King Arthur Sir Lancelot
  • 67 milliliters whole milk
  • 403 gram eggs
  • 10 gram yeast - fresh compress American
  • 15 gram kosher salt
  • 135 gram sugar
  • 252 gram european butter - 83%
  • 150 gram european butter - 83%
  • 190 gram chocolate - bittersweet - 70%-80%



Melt the smaller amount of butter with chocolate to make a smooth ganache. Pour onto a plastic lined sheet pan to cool.


Mix the eggs, milk, flour, and yeast. Mix to a shaggy mass then add sugar and salt. Mix until the dough starts to form "a window" when pulled apart with your fingers.


Add the larger butter amount and incorporate most of it before adding the ganache. Continue mixing until smooth and a window develops. Scrape the bowl as needed.


Bulk ferment the dough at room temperature for 30 minutes on a tray covered in plastic wrap.


Chill for 3-4 hours before shaping.


Cut dough into small mounds and shape into brioche.


Proof for 2-2.5 hours.


Bake at 325 degrees Fahrenheit for 8-10 minutes.

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  • Reply
    December 3, 2019 at 9:56 pm

    How many grams of dough is a ‘small mound’?? TIA

    • Reply
      December 18, 2019 at 9:00 pm

      Hmmm… I’m not sure what she recommends. She didn’t mention during her class. She did say she weighs them make them uniform, so maybe weigh the entire ball of dough, then divide by the amount of rolls you’d like to make.

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