Calling all crazy food combo lovers! Don’t miss this sweet and savory recipe for Chocolate and Brie Panini.
Chocolate with cheese? Has she lost her mind?
Not entirely! Although your first reaction may be to cringe at the sight of this unlikely duo, I hope you’ll stick around for a hot, gooey second and allow me to explain.
Chocolate and cheese go together like pork chops and applesauce, like spaghetti and meatballs, like Fixer Upper marathons and my average Saturday night. They just work.
Mark my words: This combination is almost too good to be true, which is probably why so few people have ever gone the route of sandwiching two such stellar ingredients between buttery, toasted sourdough slices.
But I have The Smile restaurant in New York City’s lower east side to thank for clueing me in to this combo. After seeing the panini offered on their menu, and then a similar version (with marshmallow fluff and bananas subbed in for cheese) on The Purple Pig‘s menu in Chicago, I knew the dessert panini trend was starting to take shape.
So throw caution (and your pant size) to the wind and give this uncommon combo a shot. I guarantee you won’t be able to stick to just one creamy, crunchy salty-sweet bite. Tune in to the video below for proof!
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- 4 slices crunchy sourdough bread
- 4 oz. Brie cheese, cut into slices
- 2 oz. milk chocolate
- 2 Tablespoons unsalted butter, melted
- Preheat the panini to medium-high heat. (Alternately, heat a large non-stick pan over medium-high heat.)
- Arrange half the cheese on two pieces of bread, then top each slice with half the chocolate.
- Top each stacked slice of bread with another slice of bread to form sandwiches and brush the tops with melted butter.
- Place one of the sandwiches butter-side down onto the panini press. Butter the top piece of bread, then close the panini and allow the sandwich to cook for 2 minutes, or until the bread is golden brown and toasted. (Alternately, place the sandwich into the pan and cover it with a lid. Once the first side is toasted, butter the top, flip the sandwich and toast the second side.)
- Remove the toasted sandwich from the panini or the pan, slice it in half and serve immediately.
- Because this is such a simple recipe, it all comes down to the quality of the ingredients you use. Allow yourself to splurge on a higher quality chocolate and wedge of Brie. It'll be well worth it!
- Brie is much easier to slice when it's cold, rather than at room temperature, so keep it in the fridge until the last possible minute.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
can i use quinoa bread
That should work!
Thanks for sharing this recipe. This is amazing.
You are so welcome, Raj!
do you think it will work with other types of cheese, like mozzarella? :)
I know this is good! My coworker makes this same thing (with chocolate chips) and every year I tell him I want one for my birthday.
At first is always a shock to people but halfway through the first sandwich you’ll be sad if you don’t already have a second one cooking.
So, so true!
great combination of ingredient , this is a must try recipe, thanks!
Found this recipe 2+ years later thanks to share on Google+ by Heidi Larsen.
I am going all out and making it with dark chocolate. I love dark, dark chocolate simply melted on a crostini with olive oil. A bit of fleur de sel and viola!
Amazing, Letty! Enjoy :)
I was looking at this and thought “I wonder… brie, caramel & apple maybe”.
I don’t like brie but I’m showing this to my sister asap!
Two of my favorite things…No way I wouldn’t like this.
Can’t wait to break out my panini maker and whip this up.
Yum! Also going to try this with Nutella.
Kelly: Chocolate and butter (real rich cheesy butter) panini are a very strong reality in Europe, so I love that you made this “cousin” version. And also try brie and fid jam as another dessert sandwich…maybe even add pears? Fab styling as always… Especially those tiny salt grains on the parchment.
Sounds fantastic and will definitely have to give it a shot!
in my 400 recipe book of Sandwiches (400 Best Sandwich Recipes), I didn’t think of Brie and Chocolate. I do have a Chocolate Turtle Panini that made the back cover of the book :). Looks divine girl!
I don’t think you’re crazy…these look epic. I WANT a panini press even more now!
I have found so many more uses for my panini maker, and of course love seeing all of Kathy’s genius creations on Panini Happy. Can’t wait to catch up with you in Nashville!
I didn’t cringe at all…oh what melting goodness! Must try soon!
Thanks, Joey! And yes, you definitely need to put this on your “must try ASA” list!
I happen to know this is a fabulous combination. :-) One more surprising ingredient that also really works here – fresh basil!
That sounds like a spectacular addition! Will have to include it next time!
Kelly, I’ve got the bread, the chocolate, the brie, and the butter. This, is in the making. Also- that second to last photo? I can’t stop staring at it. Simply gorgeous!
Running to the kitchen to make this now!
I promise you’ll love it – enjoy!
I am dying the most beautiful death right now.