We are all still on a high from pledging #WakandaForever and thanks to Chef Kenneth Temple, we now have a delightful and delicious twist on a breakfast classic. Chocolate french toast with chocolate ganache, yes please! Chef Kenneth, like the rest of us melanin rich folk, has been inspired and motivated to show up and out infusing that black pride into our works. Take a look a this "deliciousness" below! And be sure to sign up for his newsletter to get more creative savory goodness right to your inbox.
Chocolate French Toast with Chocolate Ganache
Total Time: 10 minutes
¾ cup half and half
1/3 cup dark chocolate coco powder
2 large eggs
½ cup sugar
½ teaspoon nutmeg
½ teaspoon cinnamon
¼ teaspoon cayenne
pinch of salt
½ teaspoon vanilla extract
4 slices brioche or Texas toast
6 tablespoons unsalted butter
½ cup grade A Maple Syrup, 1/4 cup per serving
½ cup heavy cream
1 tablespoon rum
1 tablespoon unsalted butter
1 tablespoon sugar
6 ounces (1 cup) semisweet chocolate
In a bowl mix whisk together milk, coco powder, eggs, sugar, nutmeg, cinnamon, cayenne, salt and vanilla; soak bread in mixture for about 20-30 seconds. In a large skillet over medium high heat melt 4 tablespoons of butter, cook bread for 2-3 minutes each side or until golden brown on each side. Serve hot with 2 tablespoons butter and maple syrup.
In a small pot heat cream, rum, butter and sugar to a boil. Put chocolate in a stainless steel bowl pour in cream over and cover with a towel for 3-5 minutes. Stir until smooth sit to the side and allow to cool.
Note: Garnish with sliced bananas, strawberries, dark chocolate chips, mangoes, pecans or whatever fruit you love!
*Beard Food Tip*
Pair your chocolate french toast with orange juice, and not just because it's the go to breakfast beverage. For black men with beards, drinking a glass of OJ daily can in fact be a benefit to your BEARD. With orange juice being the poster child for Vitamin C, not only does this vitamin ward off the common cold, its a collagen synthesizing antioxidant that can reverse the effects free radicals have on your skin and facial hair, ultimately allowing your the hair that grows from your face a good chance at flouring. Have with or with out champagne of course, brunch anyone? Chef Kenneth pairs his with a Bailey's Milkshake, YUM! Check his site for the recipe.