It’s the morning after Valentine’s Day, 2014 and I decided to splurge and make a Chocolate Strawberry French Toast this morning for my guests – many who are returning guests, who all loved it and thought this was not TOO sweet of a breakfast entree; consensus was to put this in as a rotating entree at the Two Urns kitchen.
Start by making a custard of: 4 eggs, 1 cup milk, 1/4 cup cocoa, pinch of salt, 1/2 tsp almond flavoring – whisk well until the cocoa is absorbed.I cut hearts out of a hearty multi-grain bread for this special breakfast day and used two hearts per serving. Dip hearts in cocoa custard and fry on both sides.
I also made a Chocolate Ganache from heating 1 cup whipping cream and pouring over 8 oz of 72% dark chocolate, chopped finely. Let sit for 2 min. then stir and Voila! you have Ganache – so easy. I put some in a squeeze bottle and kept warm on the back of the cook top as the oven was keeping the yummy muffins warm. The rest of the ganache I am saving for making hot chocolate, yum!
Place two hearts on a plate. Place cut strawberries on top. Squeeze some ganache on top and sprinkle with powdered sugar.
- 8 slices whole grain bread
- 1 cup milk
- 1/2 tsp almond flavoring
- pinch of salt
- strawberries, cleaned, hulled and sliced in quarters
- 1 cup whipping cream
- 8 oz dark chocolate, finely chopped)
- powdered sugar