Chocolate Panini

A delicious grilled dessert from Chef Michael Chiarello.

By Michael Chiarello
Serves 4

  • 8 slices crusty country bread
  • 8 ounces bittersweet chocolate, grated
  • 4 tablespoons unsalted butter
  • 2 teaspoons ground cinnamon
  • 1/2 cup creme fraiche

Preheat grill to medium heat.

Butter 1 side of each bread slice, then put 4 slices, buttered side down, on a work surface.

Top each with chocolate evenly distributed. Top chocolate with second slice of bread, buttered side up.

Sprinkle both sides with cinnamon.

Grill on both sides, about 3 to 5 minutes each.

Serve warm, with creme fraiche on the side.