Chocolate Panini

15 December 2009
Michael Chiarello, Chef

A delicious grilled dessert from Chef Michael Chiarello.




    • 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.

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