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    Grilled Chocolate Sandwich

    Source of Recipe


    List of Ingredients

    8 ounces dark (bittersweet) chocolate
    1/2 cup heavy cream
    12 to 16 slices of plain white bread
    Handful of chocolate chips (about 1/3 cup)
    3 to 4 tablespoons soft butter.
    Chop the chocolate fine and set aside in a medium bowl.


    Heat the cream in a small saucepan until just boiling and pour over the chopped chocolate. Let stand 1 minute, then whisk until smooth. Refrigerate until just slightly solid, about 30 minutes.

    Spread a layer of the chocolate mixture 1/4-inch thick (approximately 2 to 3 tablespoons) on half the bread sides to within about 1/4 inch of the edges. Press about 2 teaspoons of the chocolate chips into the center of each filling.

    Spread a bit of softened butter over one side of the remaining slices. Buttered side up, place the slice over each chocolate-spread slice and press lightly around the edges to seal. Refrigerate for at least 15 minutes before putting on a grill or on a press. (If you are using a skillet instead, freeze the sandwich 15 minutes.)

    Heat a grill or sandwich press (or a large griddle or skillet over medium-high heat), and add the sandwiches.

    Press on one side only for a minute or two (depending on the particular grill or press you're using) until the bread is nicely browned; the chocolate should be barely melted and not swimming out the side.
    If you are using a griddle or skillet, heat the sandwich first on the unbuttered side until lightly toasted, about 1 minute; turn the sandwich over and weight it down by placing a baking sheet or pan on top of the sandwich and placing a few soup cans on top.

    Toast for another minute, until golden. Cut in half and finish with a frilled toothpick.

    Yield: 6 to 8 sandwiches.




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