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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