Name: Chocolate Brioche with Creamy Cocoa Filling and Braided Design Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 13 h 45 min
Cuisine: French
Ingredients: 165 grams Whole milk (lukewarm); 67 grams Granulated sugar; 17 grams Fresh yeast (or 7 g / 2¼ teaspoons active dry yeast); 2 Eggs (at room temperature); 375 grams Bread flour (high protein content); ½ teaspoon Salt; 170 grams Unsalted butter (at room temperature); 85 grams Semi-sweet chocolate (high quality, e.g., Callebaut or Lindt); 57 grams Unsalted butter; 60 grams Powdered sugar (sifted); 25 grams Cocoa powder; 1 Egg with a splash of water or milk (for egg wash); Small amount of melted butter (for glaze)

Jump to Recipe· 4.1 from 35 reviews

If you’ve ever dreamed of biting into a bakery-worthy treat that combines the rich decadence of chocolate with the buttery, delicate crumb of brioche, then you are in for a delightful experience with this Chocolate Brioche with Creamy Cocoa Filling and Braided Design Recipe. Fluffy, tender, and swirled with a luscious cocoa filling, this brioche isn’t just a bread—it’s a stunning centerpiece for breakfast or an indulgent afternoon snack that feels special every single time. Plus, the beautiful braided design adds an extra touch of elegance, making it as pleasing to the eyes as it is to the taste buds.

Ingredients You’ll Need

A collage of four images showing different stages of dough making in a silver mixing bowl on a white marbled surface. Top left shows a bubbly yellow liquid mixture with a white mixer hook in the bowl. Top right features dry white flour inside the bowl. Bottom left shows thick creamy dough being held by a spoon above the bowl with the dough hook inside. Bottom right shows a smooth, round ball of dough resting inside a clear plastic container on the white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Getting this recipe right means stacking simple but essential ingredients that each work their magic to create the perfect balance of flavor, texture, and appearance. From the soft bread flour that gives structure to the silky unsalted butter for richness, every ingredient plays a vital role in crafting this gorgeous brioche.

Whole milk (165 grams): Provides moisture and tenderness, best used lukewarm to activate yeast properly.
Granulated sugar (67 grams): Adds sweetness and helps with yeast fermentation.
Fresh yeast (17 grams): Or active dry yeast (7g/2¼ teaspoons), essential for the dough to rise fluffy and light.
Eggs (2, room temperature): Contribute to the rich flavor and provide structure to the dough.
Bread flour (375 grams): High protein flour ensures a strong gluten network perfect for brioche.
Salt (½ teaspoon): Balances sweetness and enhances flavor.
Unsalted butter (170 grams, room temperature): Brings incredible richness and tenderness to the dough.
Egg wash (egg mixed with water or milk): For the shiny, golden crust.
Melted butter (small amount): To glaze the baked brioche, adding a beautiful sheen and extra richness.
Semi-sweet chocolate (85 grams): Use high quality like Callebaut or Lindt for the best melt and flavor.
Unsalted butter (57 grams): For the creamy filling, combined with chocolate.
Powdered sugar (60 grams, sifted): Sweetens the cocoa filling smoothly, no graininess.
Cocoa powder (25 grams): Intensifies the chocolate flavor in the filling.

How to Make Chocolate Brioche with Creamy Cocoa Filling and Braided Design Recipe

Step 1: Activate the Yeast and Prepare the Dough

Start by warming half of the sugar with the milk until lukewarm—about 40°C or 104°F is perfect. Sprinkle your fresh yeast on top and let it sit for 10 minutes until foamy, signaling the yeast is alive and kicking. This first step guarantees your brioche will be wonderfully light and fluffy. Next, combine this yeast mixture with the eggs in your mixer. Add the bread flour, the rest of the sugar, and salt gradually while mixing, kneading until the dough begins to form, about 3 minutes.

Step 2: Incorporate the Butter and Develop the Dough

Slowly add softened butter piece by piece to the dough while your mixer runs on medium-high. This step requires patience as the dough gradually becomes elastic, shiny, and smooth. Knead for roughly 10 minutes until you see the magic happen: the ‘gluten window’ where the dough stretches thin without tearing. This ensures that the brioche will have that signature airy texture.

Step 3: First Rise and Refrigeration

Transfer the dough to a bowl and cover with plastic wrap, letting it rise at room temperature for 1 to 2 hours until doubled. Punch it down gently to release air, reshape it into a tight ball, then pop it into the fridge for a slow, overnight rise of at least 8 hours. The cold fermentation phase deepens flavor and makes the dough easier to handle for the next steps.

Step 4: Prepare the Creamy Cocoa Filling

While your brioche dough rests, start on that dreamy filling. Melt the chocolate and butter together over a double boiler, stirring until silky smooth. Then, whisk in cocoa powder and powdered sugar to form a luscious cocoa paste. This creamy filling is what will take your brioche from simple bread to an irresistible chocolate delight.

Step 5: Shape and Braid the Brioche

Once chilled, roll your dough out into a large thin rectangle around 70 by 50 centimeters (or 27 by 20 inches). Spread the chocolate filling evenly over the surface with an offset spatula. Starting from the longer edge, roll it tightly into a log. Then, bring the ends together into a U shape and twist the two strands over and under each other into a beautiful braid. This not only looks stunning but displays the chocolate filling in every slice.

Step 6: Proof and Bake

Grease a large loaf pan and gently place the braided dough inside. Brush it generously with your egg wash for that perfect golden finish. Let it proof for an additional 1 to 2 hours until it fills the tin and doubles in size again. Preheat your oven to 180°C (356°F) during this time. Bake your brioche for about 45 minutes until a gorgeous golden brown. The final touch: brush melted butter over the hot brioche right after baking for extra shine and moistness.

How to Serve Chocolate Brioche with Creamy Cocoa Filling and Braided Design Recipe

A close-up view of a thick slice of swirled bread held by two woman's hands, showing multiple twisted layers of light golden brown dough and dark chocolate filling. The bread is soft with a shiny crust on the edges and visible textured chocolate streaks weaving through the creamy beige interior. In the blurred background, there is a white marbled surface with more pieces of the same bread. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a sprinkle of powdered sugar or a light dusting of cocoa powder right before serving can instantly make your brioche look irresistible. Fresh berries or a few edible flowers on the side also add a pop of color and freshness, beautifully complementing the chocolate richness.

Side Dishes

This brioche pairs wonderfully with creamy spreads like mascarpone or lightly whipped cream for an indulgent breakfast. For a savory contrast, try it alongside a mild cheese like brie or camembert. A cup of freshly brewed coffee or a rich hot chocolate is the perfect drink companion to elevate your chocolate brioche experience.

Creative Ways to Present

Slice this brioche thick for a decadent French toast, topping with fresh fruit and maple syrup. Or serve it as a dessert bread, offering individual braided slices with a scoop of vanilla ice cream or a drizzle of caramel sauce. The braided design makes it perfect for sharing at brunch or festive gatherings—it’s truly a showstopper on any table.

Make Ahead and Storage

Storing Leftovers

Keep any leftover brioche wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 2 days to maintain the soft texture. Avoid refrigeration as it can dry out the bread.

Freezing

To freeze, wrap the brioche tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. It can be stored for up to 2 months. Thaw overnight at room temperature before reheating.

Reheating

Rewarm slices gently in a toaster oven or conventional oven at 160°C (320°F) for about 10 minutes until warm and toasty. Avoid microwaving as it can make the bread soggy or chewy. Brushing a little butter on slices before reheating helps revive that fresh-baked feel.

FAQs

Can I make this recipe with dry yeast instead of fresh yeast?

Absolutely! If you don’t have fresh yeast, you can use active dry yeast—just use 7 grams (2¼ teaspoons) and sprinkle it over the lukewarm milk with sugar to activate it. The rest of the process remains the same.

How important is the refrigeration step?

The extended cold rise is key for developing deeper flavor and making the dough easier to handle when rolling and braiding. While you could skip it in a pinch, your brioche won’t have the same complex taste or texture without it.

Can I substitute the semi-sweet chocolate with dark or milk chocolate?

Yes! Dark chocolate will give a more intense chocolate flavor, while milk chocolate will make the filling sweeter and creamier. Just choose high-quality chocolate for the best results.

What if my dough doesn’t double in size during proofing?

That could mean your yeast wasn’t active enough or the room temperature was too cold. Try finding a warmer spot for proofing, and make sure your yeast is fresh. Patience here is key—the perfect rise leads to light brioche.

Is it possible to make this brioche vegan or dairy-free?

While traditional brioche relies heavily on eggs and butter, you can experiment with plant-based margarines and egg replacers. Keep in mind the texture and taste will differ, and may require some trial and error.

Final Thoughts

There is something truly special about pulling a warm loaf of Chocolate Brioche with Creamy Cocoa Filling and Braided Design Recipe out of the oven—its aroma alone feels like a hug. Whether for a leisurely weekend breakfast or a show-stopping dessert, this brioche offers a perfect blend of buttery softness and rich chocolate flavor that will impress anyone lucky enough to taste it. I wholeheartedly encourage you to give this recipe a try and enjoy the process as much as the delicious results!