1 ½ cups half and half
6-8 Tbsp. DCD Truffle Fudge Hot Chocolate Mix
6 Tbsp. mascarpone or cream cheese
1 Tbsp. DCD Chardonnay Caramel Sauce
2-3 tsp. DCD Spiced Chai Tea
6 slices challah or brioche bread
Butter, for spreading
- In a saucepan, heat half and half over medium heat. Whisk in Hot Chocolate Mix and keep warm.
- Whisk together the cheese, Caramel Sauce and 1 tsp. Spiced Chai Tea until smooth in texture. If a stronger Chai flavor is desired, add 1 additional tsp. Spiced Chai Tea. Spread the mixture evenly onto 3 slices of bread, and top each with the remaining slices, making 3 sandwiches. Spread a small amount of butter onto the outsides of each sandwich.
- Heat a medium-sized saute pan over medium heat. Cook each sandwich for about 1-2 minutes on each side, or until golden brown. Slice in half and serve with a small bowl of the warm ‘Chocolate Soup’ mixture.
Chef’s Tip: Leftover White Chocolate Meyer Lemon, Red Velvet or Cinnamon Swirl Cupcakes? Cube them up and use as ‘croutons’ in your Chocolate Soup.
Categories: View All