Few things are as irresistible as chocolate brioche—a rich, buttery, and slightly sweet bread with soft, fluffy layers and pockets of melted chocolate in every bite. This recipe combines the elegance of traditional French brioche with the indulgence of chocolate, making it perfect for breakfast, brunch, or an afternoon treat.
Whether you enjoy it warm with coffee, toasted with a spread of butter, or simply on its own, this homemade chocolate brioche will elevate your baking game. The delicate balance of buttery richness and chocolatey sweetness makes it a crowd-pleaser for any occasion.
Why You Will Love This Chocolate Brioche
- Perfectly Soft and Fluffy – The enriched dough yields a light, airy texture that melts in your mouth.
- Rich and Buttery Flavor – The high butter content gives it a decadent taste and tender crumb.
- Chocolate in Every Bite – With chocolate chips or chunks folded into the dough, each slice is an indulgence.
- Versatile and Elegant – Enjoy it plain, toasted, or even transformed into French toast.
- Great for Any Occasion – Ideal for breakfast, brunch, or as a sweet snack.
Ingredients for Chocolate Brioche
Dry Ingredients:
- 500 g strong flour – Also known as bread flour, it provides structure and chewiness.
- 70 g sugar – Adds a touch of sweetness to complement the chocolate.
- 10 g salt – Enhances flavor and strengthens gluten structure.
Wet Ingredients:
- 20 g fresh yeast – Helps the dough rise and develop a light texture.
- 4 large eggs – Contributes richness and provides structure.
- 150 ml warm milk – Activates the yeast and adds moisture for a soft dough.
- 150 g butter (room temperature) – Creates the brioche’s signature tenderness and buttery flavor.
Mix-ins:
- 150 g chocolate chips or chocolate chunks – Use dark, milk, or semi-sweet chocolate for a delicious contrast.
Step-by-Step Instructions to Make Chocolate Brioche
Step 1: Prepare the Dough
In a large mixing bowl, whisk together the flour, sugar, and salt to evenly distribute the dry ingredients.
Step 2: Activate the Yeast
Dissolve the fresh yeast in the warm milk, stirring gently until fully dissolved. Let it sit for 5 minutes to activate. The mixture should become slightly frothy, indicating the yeast is alive and ready to help the dough rise.
Step 3: Mix the Dough
Make a well in the center of the dry ingredients and pour in the yeast-milk mixture along with the eggs. Stir gently until the ingredients begin to come together into a shaggy dough.
Step 4: Knead and Incorporate Butter
Transfer the dough onto a lightly floured surface and knead for 5–7 minutes, until it starts to become smooth. Begin adding the room-temperature butter, one tablespoon at a time, kneading continuously to ensure it fully incorporates.
Knead for an additional 8–10 minutes, or until the dough is soft, elastic, and slightly glossy. It should stretch without tearing, indicating proper gluten development.
Step 5: Add Chocolate and First Rise
Gently fold in the chocolate chips or chunks, ensuring they are evenly distributed throughout the dough.
Place the dough in a greased bowl, cover it with a damp kitchen towel or plastic wrap, and let it rise in a warm place for 1–2 hours, or until it doubles in size.
Step 6: Shape the Brioche
Once risen, transfer the dough to a floured surface and gently deflate it. Depending on your preference, you can shape the dough in various ways:
- Classic loaf – Place the entire dough into a greased loaf pan.
- Braided brioche – Divide the dough into three equal parts, roll them into strands, and braid them together.
- Individual rolls – Divide into equal portions and shape into small round buns.
Arrange the dough in a greased baking pan or loaf tin, leaving some space between pieces to allow for the second rise.
Step 7: Second Rise
Cover the shaped dough with a kitchen towel and let it rest for 30–45 minutes, allowing it to puff up again before baking.
Step 8: Bake to Perfection
Preheat your oven to 180°C (350°F). Bake for 25–30 minutes, or until the brioche is golden brown on top and a toothpick inserted in the center comes out clean.
If the top starts to brown too quickly, cover it with aluminum foil halfway through baking.
Step 9: Cool and Enjoy
Remove the brioche from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing.
Serving Ideas for Chocolate Brioche
Chocolate brioche is incredibly versatile and can be enjoyed in many ways:
Simple and Classic:
- Serve warm with a dusting of powdered sugar for an elegant touch.
- Pair with a cup of coffee, tea, or hot chocolate for a comforting breakfast.
Enhanced Treats:
- Spread with butter, honey, or hazelnut spread for extra indulgence.
- Toast slices and top with fresh fruit, whipped cream, or jam.
- Turn it into French toast by dipping slices in a mixture of eggs, milk, and cinnamon before frying.
Perfect for Special Occasions:
- Serve at brunch gatherings or as part of an elegant breakfast spread.
- Wrap in decorative packaging as a homemade gift for friends and family.
Pro Tips for the Best Chocolate Brioche
1. Use High-Quality Chocolate
For the richest flavor, use good-quality chocolate chips or chopped chocolate bars instead of overly sweet baking chips. Dark chocolate pairs particularly well with the buttery dough.
2. Knead Until Smooth and Elastic
A properly kneaded brioche dough should feel soft and slightly sticky but not too wet. It should pass the “windowpane test”—when you stretch a small piece, it should form a thin membrane without tearing.
3. Let It Rise in a Warm Spot
Brioche dough rises best in a warm, draft-free environment. If your kitchen is cool, place the dough near a slightly warm oven or cover it with a towel and place it inside a turned-off oven with the light on.
4. Chill the Dough Overnight for Better Flavor
For deeper flavor and easier handling, let the dough rise overnight in the refrigerator before shaping and baking. The cold dough is easier to work with and results in a more complex taste.
5. Add an Egg Wash for a Golden Crust
Before baking, brush the top with a beaten egg mixed with a little milk for a shiny, golden finish.
Storage and Reheating Instructions
Room Temperature:
Store the brioche in an airtight container at room temperature for up to 3 days.
Refrigeration:
For longer storage, keep it in the refrigerator for up to a week, but warm slices before serving to bring back the soft texture.
Freezing:
Wrap the brioche tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before reheating.
Reheating:
To revive the texture, warm the brioche in a preheated oven at 160°C (320°F) for 5–10 minutes.
Final Thoughts
This homemade chocolate brioche is a luxurious, bakery-style bread that combines rich buttery dough with luscious chocolate in every bite. Whether you enjoy it fresh, toasted, or transformed into a gourmet breakfast dish, it is sure to become a household favorite.
Give this recipe a try today and experience the magic of freshly baked brioche at home.