Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Recipe

Mascarpone Brioche Sandwiches With Chocolate Soup

  • Yield: 4 servings

Ingredients

  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 cup milk chocolate chips
  • 1/4 cup coffee-flavored liqueur (recommended: Kahlua or Sabra)
  • 3 tablespoons cream cheese, at room temperature
  • 1 tablespoon honey
  • 3 tablespoons mascarpone cheese
  • Eight 1/3-inch slices brioche, or other egg or home-style white bread
  • 4 tablespoons unsalted butter, at room temperature

Directions

  • Combine the cream and milk in a heavy, medium saucepan and bring to a simmer over medium heat. Add the chocolate and cook, whisking constantly, until smooth, about 4 minutes. Remove from the heat and add the liqueur. Cover to keep warm.
  • Combine the cream cheese and honey in a small bowl and mix until well blended. Fold in the mascarpone. Spread the mixture on 4 slices of the bread and top with the remaining bread. Spread 1 1/2 teaspoons of the butter on each side of the sandwich.
  • Heat a medium skillet over medium-high heat. Add the sandwiches 1 at a time and cook until golden brown, 1 1/2 to 2 minutes per side. Remove and repeat with the remaining sandwiches. Cut each sandwich into 4 triangles.
  • To serve, ladle the soup into 4 shallow soup bowls and top each with 1 quartered sandwich. Serve immediately.