Sourdough pain au chocolat

Yield: 1 Servings

Measure Ingredient
2 \N 3-inch-thick slices sourdough French bread
2 tablespoons Butter; softened
2 \N 1-ounce squares semisweet chocolate
\N \N Fresh mint leaves and raspberries; for garnish

From: waterman@... (Betsey)

Create pockets in the bread by slicing through the crust, being careful not to slice all the way through. Spread the outside of the bread with butter.

Tuck a chocolate square into each pocket. If necessary, cut the square in half for a better fit. Place the stuffed bread slices on a hot skillet or griddle. Cook until the bread is browned on the outside and the chocolate has melted. Garnish and serve warm.

~ - from the Inn at Maplewood Farm Posted to recipelu-digest by jeryder@... on Mar 9, 1998

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