Dark Chocolate French Toast With Coffee Butter Is At-Home Elegance
Danielle Oron is the force behind popular recipe blog I Will Not Eat Oysters and a former Yahoo Food Blogger of the Week. She’s also the chef and owner of Moo Milk Bar in Toronto, and, most recently, author of the cookbook Modern Israeli Cooking.
All photos: Danielle Oron
By Danielle Oron of I Will Not Eat Oysters
Valentine’s Day falls on a Sunday this year, which is fitting, because Sundays are for lovers. They’re for sleeping in late with your sweetie, curling up on the couch with a movie, and never leaving the house. If that doesn’t scream “V-day love brunch,” then I don’t know what does. Here’s my recommendation: Have brunch at home.
I suggest making this dark chocolate French toast with coffee butter and whipped cream. Make the coffee butter ahead of time, then just whip up the French toast Sunday morning together in the kitchen while listening to John Legend. Leave the dishes for Monday.
Dark Chocolate French Toast with Coffee Butter
Serves 2 very generously or 4 normal
For the coffee butter:
¼ cup (½ stick) unsalted butter, room temperature
1 ½ tablespoon powdered sugar
½ teaspoon coarse ground espresso powder, freshly ground is best
Generous pinch of salt
For the whipped cream:
1 cup cold heavy cream
1 ½ tablespoon powdered sugar
For the French toast:
1 1/3 cup milk
¼ cup 100% unsweetened cocoa powder
¼ cup powdered sugar
3 large eggs
1 teaspoon vanilla extract
½ teaspoon salt
Butter, for frying
8 slices challah or brioche
For garnish:
Chopped dark chocolate
Cocoa powder
Turbinado sugar, or coarse & sparkly sugar for dramatic effect (sprinkles work too!)
Make the coffee butter: Combine butter with sugar, espresso powder, and salt. Transfer to wax paper and roll it into a tight cylinder. Twist the ends of the wax paper to tighten further. Place it in the fridge to firm up for at least 30 minutes or in the freezer for 15 minutes. This can be done days ahead of time.
Make the whipped cream: Mix the cold heavy cream with powdered sugar and whisk until soft peaks form. Set in the fridge until you’re ready to eat.
Make the French toast: Whisk together the milk, cocoa powder, and powdered sugar until combined. In a baking dish, whisk together the eggs, vanilla extract, and salt. Add the chocolate milk mixture to the eggs in the baking dish and whisk until fully combined. Heat a few tablespoons of butter in a large fry pan over medium-low heat. Place the slices of challah into the chocolate egg mixture and allow to soak for 30 seconds per side. Fry the French toast for about 3 minutes per side.
Plate and garnish: Place a knob of coffee butter between each slice of french toast (on top too!), sprinkle with tons of chopped dark chocolate, cocoa powder and turbinado sugar. Dollop a nice spoonful of whipped cream over top and sprinkle with a bit more cocoa powder. Enjoy!
