Chocolate Toasties with Cointreau Cream, artwork by Arran Gregory

Posted on
in Art & Design, Illustrated Recipes, Recipes, Baked & Sweets, Bread, Breakfast

Chocolate Toasties with Cointreau Cream, artwork by Arran Gregory

Chocolate Toasties with Cointreau Cream, artwork by Arran Gregory

Posted on
in Art & Design, Illustrated Recipes, Recipes, Baked & Sweets, Bread, Breakfast

We tried dark chocolate with 80 per cent cocoa solids the first time we made this toastie, and found we had to have a little post-breakfast nap afterwards.. so we recommend a dark chocolate with about 60 per cent cocoa. Sprinkle the chocolate with a little sea salt to make it (even more) moorish!

Artwork by Arran Gregory (pen on paper)

Chocolate Toasties with Cointreau Cream

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 2

40 g (11/2 oz) butter
4 thick slices white bread
100 g (31/2 oz/2/3 cup) chocolate melts (buttons)
125 ml (4 fl oz/1/2 cup) pouring (whipping) cream
1 tablespoon Cointreau

Butter the bread slices on one side. Make a sandwich with chocolate squares, with the buttered side facing outwards. Cook the toasties in a frying pan over low heat — this is important as you need to ensure that the chocolate melts. Increase the heat so the bread is golden, then set aside.

In a separate bowl, whisk together the cream and Cointreau.

To serve, Cut each toastie in half and serve immediately with the Cointreau cream on the side, for extra dipping decadance!