There’s something truly magical about homemade chocolate brioche—its soft, fluffy texture and buttery richness make every bite feel like a bakery-level indulgence. If you love the idea of French brioche infused with decadent dark chocolate, you’re in for a treat!
Imagine pulling a warm brioche loaf from the oven, its golden crust glistening with a delicate egg wash, while the irresistible aroma of yeast dough and melting chocolate fills your kitchen. Whether you enjoy it fresh with your morning coffee or transform it into the ultimate chocolate-filled bread pudding, this recipe is as versatile as it is delicious.
Don’t worry if you’re new to working with enriched dough—I’ll walk you through the process step by step, from proofing the active dry yeast to achieving that perfect, pillowy rise. Ready to bake your own bakery-style brioche at home? Let’s get started!
Table of Contents
Key Benefits of Making Chocolate Brioche at Home
Baking your own chocolate brioche isn’t just about creating a delicious treat—it’s about experiencing the joy of working with soft, enriched dough and savoring the results of your effort. Here’s why you’ll love this recipe:
Bakery-Quality at Home – This buttery, chocolate-filled bread has the same fluffy texture and rich flavor as the best French brioche, but you can make it in your own kitchen!
Versatile and Indulgent – Enjoy it warm from the oven, toasted with butter, or even transformed into brioche French toast or bread pudding.
Perfectly Balanced Sweetness – With just the right amount of dark chocolate and sugar, this brioche is lightly sweet without being overwhelming.
Master the Art of Yeast Dough – Whether you’re a beginner or a seasoned baker, this recipe walks you through every step, from proofing active dry yeast to achieving the perfect golden-brown crust.
Make-Ahead Friendly – The dough can be prepared the night before, allowing for an overnight rise that enhances the flavor and makes morning baking effortless.
With these benefits in mind, you’re ready to create a loaf that’s as beautiful as it is delicious. Let’s dive into the ingredients you’ll need!
Ingredients for the Perfect Chocolate Brioche
Before you start, gather these high-quality ingredients to ensure a soft, buttery brioche with a rich chocolatey flavor.
For the Brioche Dough:
- 3 ½ cups (440g) all-purpose flour – Provides structure while keeping the bread light.
- ¼ cup (50g) granulated sugar – Adds just the right touch of sweetness.
- 2 ¼ teaspoons (1 packet) active dry yeast – Helps the dough rise to its fluffy perfection.
- ½ cup (120ml) whole milk, warmed – Activates the yeast and enriches the dough.
- 4 large eggs, room temperature – Creates a tender and airy texture.
- 1 teaspoon salt – Balances the sweetness and enhances flavor.
- 10 tablespoons (140g) unsalted butter, softened – Gives brioche its signature richness and soft crumb.
- 1 teaspoon vanilla extract – Adds depth and warmth to the flavor.
For the Chocolate Filling:
- 1 cup (170g) dark chocolate, chopped – Choose high-quality chocolate for a deeper, more decadent taste.
- 2 tablespoons unsalted butter, melted – Helps blend the chocolate smoothly.
- 1 tablespoon cocoa powder – Intensifies the chocolate flavor.
- 1 tablespoon powdered sugar – Slightly sweetens the filling without overpowering the brioche.
For the Egg Wash:
- 1 egg + 1 tablespoon milk – Gives the brioche a golden, glossy finish.
Optional Add-Ins & Variations:
- Chocolate chips – For extra bursts of melted chocolate in every bite.
- Cinnamon or espresso powder – Enhances the chocolate depth.
- Orange zest or almond extract – Adds a subtle, aromatic twist.
With these carefully chosen ingredients, your homemade chocolate brioche will have the perfect balance of fluffiness, sweetness, and richness. Now, let’s walk through the step-by-step process to bring this delightful bread to life!
Step-by-Step Instructions for Making Chocolate Brioche
Follow these simple steps to create a soft, buttery chocolate brioche that’s as delicious as it looks.
1. Activate the Yeast
- In a small bowl, whisk together warm whole milk (about 110°F/43°C) and granulated sugar.
- Sprinkle the active dry yeast over the top and let it sit for 5–10 minutes until it turns foamy. This step ensures the yeast is active and ready to work its magic.
2. Prepare the Dough
- In the bowl of a stand mixer fitted with a dough hook, combine flour, salt, and vanilla extract.
- Add the yeast mixture and eggs, then mix on low speed until the dough begins to come together.
- Gradually add softened butter, one tablespoon at a time, mixing continuously. The dough will be sticky at first but will smooth out as it kneads.
3. Knead and Proof the Dough
- Increase the mixer speed to medium and knead for 8–10 minutes until the dough is soft, elastic, and slightly tacky.
- Transfer the dough to a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 ½ to 2 hours, or until doubled in size.
4. Prepare the Chocolate Filling
- Melt chopped dark chocolate with butter, stirring until smooth.
- Mix in cocoa powder and powdered sugar for an extra chocolatey kick. Set aside to cool slightly.
5. Shape the Brioche
- Once the dough has risen, gently punch it down and transfer it to a lightly floured surface.
- Roll it into a 12×16-inch rectangle and evenly spread the chocolate filling over the surface.
- Roll the dough into a tight log, then slice it in half lengthwise.
- Twist the two halves together, keeping the cut sides facing up to showcase the chocolate swirls.
6. Second Rise
- Place the twisted dough into a greased loaf pan or shape it into a free-form braid on a parchment-lined baking sheet.
- Cover loosely and let it rise for another 45–60 minutes, until puffed.
7. Bake to Perfection
- Preheat your oven to 350°F (175°C).
- Brush the dough with an egg wash to give it a golden, glossy finish.
- Bake for 30–35 minutes, until the top is deep golden brown and the bread sounds hollow when tapped.
8. Cool and Serve
- Let the brioche cool in the pan for 10 minutes, then transfer it to a wire rack.
- Slice and enjoy warm, or let it cool completely for a more structured texture.
Now, get ready to experience homemade chocolate brioche that’s just as buttery, soft, and indulgent as the ones from your favorite bakery!
Pro Tips and Variations for the Best Chocolate Brioche
Want to take your chocolate brioche to the next level? These expert tips and creative variations will help you achieve bakery-quality results with ease.
Pro Tips for Perfect Brioche
Use High-Quality Ingredients – Since brioche relies on butter, eggs, and flour, using premium chocolate and unsalted butter will elevate both the flavor and texture.
Control the Dough’s Stickiness – Brioche dough is naturally soft and slightly sticky. If it feels too wet, add a tablespoon of flour at a time, but avoid over-flouring to keep it light and airy.
Give the Dough Time to Rise – Letting the dough proof slowly overnight in the fridge enhances the flavor and makes it easier to handle when shaping.
Ensure an Even Bake – If the top of your brioche browns too quickly, tent it loosely with foil during the last 10 minutes of baking to prevent burning.
Check for Doneness – Tap the bottom of the loaf; if it sounds hollow, your brioche is fully baked. You can also use a thermometer—the internal temperature should be 190°F (88°C).
Tasty Variations to Try
Nutty Chocolate Brioche – Sprinkle chopped hazelnuts, almonds, or walnuts over the chocolate filling for extra crunch and flavor.
Orange Chocolate Twist – Add orange zest to the dough or a dash of orange extract to the chocolate filling for a citrusy contrast.
Mocha Brioche – Mix espresso powder into the chocolate filling to create a rich mocha flavor.
Double Chocolate Delight – Add chocolate chips directly into the dough for an extra melty, chocolate-studded experience.
Cinnamon Honey Swirl – Blend cinnamon and honey into the filling for a sweet and spiced variation.
Whether you stick with the classic version or experiment with new flavors, these tips and variations will help you create a perfectly soft, buttery, and chocolatey brioche every time!
Serving Suggestions for Your Chocolate Brioche
Now that your chocolate brioche is fresh out of the oven, you’re probably eager to dive in! Here are some delightful ways to enjoy this sweet, buttery treat:
1. Classic Brioche with Coffee or Tea
Serve your chocolate brioche warm with a cup of coffee or tea for a cozy breakfast or afternoon treat. The rich chocolate and buttery texture pair perfectly with the warmth of your drink.
2. Brioche French Toast
Transform your leftover chocolate brioche into decadent French toast! Simply slice the brioche, dip in a mixture of eggs, milk, and cinnamon, then cook on a skillet until golden brown. Top with powdered sugar, maple syrup, or fresh berries for an indulgent breakfast.
3. Chocolate Brioche Bread Pudding
Got some brioche leftover? Turn it into a luxurious bread pudding! Cube the brioche, then soak it in a rich egg custard mixture with vanilla extract and a touch of cinnamon. Bake until golden and serve warm with a scoop of vanilla ice cream for a show-stopping dessert.
4. Toasted with Butter or Jam
For a simple yet satisfying treat, slice the chocolate brioche and lightly toast it. Spread with a bit of butter, or top with your favorite jam or nut butter for a comforting snack.
5. With Ice Cream for a Decadent Dessert
Pair a warm slice of chocolate brioche with a scoop of vanilla ice cream or whipped cream for an unforgettable dessert experience. The combination of melted chocolate and creamy ice cream is pure bliss!
6. As a Gift or Brunch Centerpiece
This chocolate-filled bread makes a fantastic gift for friends and family, especially around the holidays. It also works beautifully as the centerpiece of a brunch spread—just add fresh fruit, yogurt, and a variety of spreads to make it extra special.
With these creative serving suggestions, your chocolate brioche will shine in every occasion, from everyday indulgences to special celebrations!
Conclusion
There’s no denying the magic of homemade chocolate brioche. From its fluffy texture to the rich swirls of melted chocolate, every bite is an indulgence. The process may take a little time, but the end result is more than worth it—a golden, buttery loaf that fills your kitchen with the most heavenly aroma.
By following the step-by-step instructions, you’ll create a deliciously soft and decadent brioche that’s sure to impress friends and family. Whether you’re enjoying it with coffee, transforming it into French toast, or savoring it fresh from the oven, this recipe is perfect for any occasion.
And the best part? This recipe is versatile. From adding nuts or spices to experimenting with double chocolate or mocha variations, you can make this chocolate brioche your own.
So, roll up your sleeves, grab your ingredients, and treat yourself to this comforting, bakery-worthy treat. Trust me, once you’ve tried it, there’s no going back!
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Chocolate Brioche Recipe
Ingredients
For the Brioche Dough:
- 3 ½ cups 440g all-purpose flour – Provides structure while keeping the bread light.
- ¼ cup 50g granulated sugar – Adds just the right touch of sweetness.
- 2 ¼ teaspoons 1 packet active dry yeast – Helps the dough rise to its fluffy perfection.
- ½ cup 120ml whole milk, warmed – Activates the yeast and enriches the dough.
- 4 large eggs room temperature – Creates a tender and airy texture.
- 1 teaspoon salt – Balances the sweetness and enhances flavor.
- 10 tablespoons 140g unsalted butter, softened – Gives brioche its signature richness and soft crumb.
- 1 teaspoon vanilla extract – Adds depth and warmth to the flavor.
For the Chocolate Filling:
- 1 cup 170g dark chocolate, chopped – Choose high-quality chocolate for a deeper, more decadent taste.
- 2 tablespoons unsalted butter melted – Helps blend the chocolate smoothly.
- 1 tablespoon cocoa powder – Intensifies the chocolate flavor.
- 1 tablespoon powdered sugar – Slightly sweetens the filling without overpowering the brioche.
For the Egg Wash:
- 1 egg + 1 tablespoon milk – Gives the brioche a golden glossy finish.
- Optional Add-Ins & Variations:
- Chocolate chips – For extra bursts of melted chocolate in every bite.
- Cinnamon or espresso powder – Enhances the chocolate depth.
- Orange zest or almond extract – Adds a subtle aromatic twist.
Instructions
Activate the Yeast
- In a small bowl, whisk together warm whole milk (about 110°F/43°C) and granulated sugar.
- Sprinkle the active dry yeast over the top and let it sit for 5–10 minutes until it turns foamy. This step ensures the yeast is active and ready to work its magic.
Prepare the Dough
- In the bowl of a stand mixer fitted with a dough hook, combine flour, salt, and vanilla extract.
- Add the yeast mixture and eggs, then mix on low speed until the dough begins to come together.
- Gradually add softened butter, one tablespoon at a time, mixing continuously. The dough will be sticky at first but will smooth out as it kneads.
Knead and Proof the Dough
- Increase the mixer speed to medium and knead for 8–10 minutes until the dough is soft, elastic, and slightly tacky.
- Transfer the dough to a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 ½ to 2 hours, or until doubled in size.
Prepare the Chocolate Filling
- Melt chopped dark chocolate with butter, stirring until smooth.
- Mix in cocoa powder and powdered sugar for an extra chocolatey kick. Set aside to cool slightly.
Shape the Brioche
- Once the dough has risen, gently punch it down and transfer it to a lightly floured surface.
- Roll it into a 12×16-inch rectangle and evenly spread the chocolate filling over the surface.
- Roll the dough into a tight log, then slice it in half lengthwise.
- Twist the two halves together, keeping the cut sides facing up to showcase the chocolate swirls.
Second Rise
- Place the twisted dough into a greased loaf pan or shape it into a free-form braid on a parchment-lined baking sheet.
- Cover loosely and let it rise for another 45–60 minutes, until puffed.
Bake to Perfection
- Preheat your oven to 350°F (175°C).
- Brush the dough with an egg wash to give it a golden, glossy finish.
- Bake for 30–35 minutes, until the top is deep golden brown and the bread sounds hollow when tapped.
Cool and Serve
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack.
- Slice and enjoy warm, or let it cool completely for a more structured texture.
Notes
- Calories: 350
- Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 60mg
- Sodium: 200mg
- Carbohydrates: 44g
- Fiber: 2g
- Sugar: 18g
- Protein: 5g
FAQs About Chocolate Brioche
Here are answers to some of the most common questions to help you make the perfect chocolate brioche every time.
1. Can I make chocolate brioche ahead of time?
Yes! You can prepare the dough in advance. After kneading, place it in a bowl, cover it tightly with plastic wrap, and refrigerate it overnight. This cold fermentation will enhance the flavor. In the morning, let it come to room temperature, shape it, and continue with the rest of the recipe.
2. How can I store chocolate brioche?
Store your chocolate brioche in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can wrap it tightly and freeze it for up to 1 month. To serve, simply thaw at room temperature and warm it in the oven for that fresh-baked feel.
3. Can I use a different type of chocolate?
Absolutely! While dark chocolate gives a rich, deep flavor, you can substitute it with milk chocolate, semisweet chocolate, or even white chocolate for a different experience. Just be mindful that milk chocolate will add more sweetness.
4. How do I make my brioche extra soft?
The key to a soft, tender brioche is to not overwork the dough. Knead just until it becomes smooth and elastic, then let it rise undisturbed. The butter and eggs in the dough provide richness and softness, while the slow rise allows the flavors to develop fully.
5. Can I make this recipe without a stand mixer?
Yes, you can make the dough by hand! It will take a bit more effort, but the results are the same. Simply combine the ingredients, and knead the dough by hand for about 10–12 minutes until it becomes smooth and elastic.
6. What if my dough isn’t rising?
If your dough isn’t rising, it could be due to inactive yeast or cold temperatures. Make sure your yeast is fresh and that you’re allowing the dough to rise in a warm, draft-free spot. If the temperature is too cold, consider using your oven with the light on or the top of the stove to provide a little extra warmth.
By following these tips and answers, you’ll be well on your way to making the perfect chocolate brioche that’s sure to wow everyone!