Brioche and Dark Chocolate and Vino Cotto Caramel Toastie

Name: Brioche and Dark Chocolate and Vino Cotto Caramel Toastie
Ingredients: 80g Butter; 8 slices Brioche; To serve Crème Fraîche

INGREDIENTS

8 slices Brioche
80g Butter
To serve Crème Fraîche

Print Recipe

Butter one side of each of the brioche slices (right to the edge).

On the non-buttered side of 4 pieces of brioche evenly spread (leaving a 0.5cm border) 1.5 tablespoons of the Dark Chocolate and Vino Cotto Caramel. Place the plain slice of buttered brioche on top- buttered side up, repeat with the other brioche. (You will end up with 4 sandwiches).

Heat a large frypan over medium/low heat and place in the sandwiches. Cook until golden, turn and cook the other side until golden and crisp.

Place on the plate and top with a generous dollop of crème fraiche and serve.