This recipe uses the Breville Original 74’ Jaffle maker - the Australian Invention Re-Invented
Chocolate and Hazelnut Fondant Jaffle
Ingredients
200g dark eating chocolate
100ml cream
2 tablespoons chopped roasted hazelnuts
Softened butter
8 thick slices brioche
Fresh strawberries and cream to serve
Method
Cut chocolate into small pieces and place into a deep bowl, set aside. Warm cream until almost boiling and pour over chocolate. Stir until chocolate mixture is smooth. Stir through hazelnuts and cool until it forms a thick paste
Preheat jaffle maker until green light switches on
Butter one side of each slice and place brioche, buttered side down. Spread chocolate evenly over 4 slices. Cover with remaining brioche, buttered side up
Place into jaffle maker, close lid and cook 3 minutes or until brioche is golden and crisp. Repeat with remaining jaffles
Serve immediately with fresh strawberries and cream
