grilled chocolate sandwiches

Grilled Chocolate Sandwiches with Caramel Sauce

Serves 6.  From the Jan. 2015 issue of Food and Wine, this could also be a brunch dish.  I remember dipping toast into hot chocolate as a kid – this is better.  We use the salted caramel sauce from Trader Joe’s for dipping.

            Dark Chocolate Ganache:

            ⅔ c. semisweet chocolate chips

            4.5 oz. 70% dark chocolate, finely chopped

            ¾ c. heavy cream

            ¼ c. unsweetened cocoa powder

            1 Tbs. sugar

            ¼ tsp. kosher salt

            Sandwiches:

            twelve ¼”-thick-slices white country bread

            4 Tbs. butter, melted

            1.5 c. salted caramel sauce, for dipping – slightly warmed

Make the ganache:  In a heatproof medium bowl, combine both chocolates.  In a medium saucepan with as candy thermometer attached, combine cream, cocoa powder, sugar and salt.  Cook over moderately low heat, whisking frequently, until mixture is smooth and thick and registers 165 degrees on the thermometer, 3 to 5 minutes.  Pour cream mixture over chocolate and stir until smooth.  Let cool to room temperature. 

Make the sandwiches:  Spread ¼ c. of the ganache onto 6 slices of bread.  Top with the remaining 6 slices of bread and brush both sides with melted butter.

Heat a large nonstick skillet.  Place 3 sandwiches in the skillet and cook over moderate heat until golden and crisp and the ganache is melted, about 2 minutes per side.  Transfer the sandwiches to a platter.  I like to cut them into either triangles or strips.  Repeat with the remaining sandwiches.  Serve with the dipping sauce.