Best 7 Chocolate Challah Recipes

CHALLAH BREAD PUDDING WITH CHOCOLATE AND RAISINS

Steps:

• Preheat the oven to 325 degrees F.
• Combine warmed milk and melted butter with the sugar, eggs, and vanilla in a large mixing bowl. Whisk until incorporated and smooth.
• Line a large baking dish with two-thirds of the challah slices. Sprinkle with half the chocolate chips and half the raisins. Top with remaining challah slices, layering them one on top of the other, and then remaining chocolate chips and raisins, making sure the chips and raisins get inside the layers created by the challah slices.
• Pour milk mixture slowly over the top of everything and let stand until the bread has absorbed almost all of the liquid, 5 to 10 minutes.
• Wrap the baking dish tightly with aluminum foil and bake for 50 minutes. Remove the aluminum foil and cook 10 to 15 minutes longer until set in the middle and lightly browned on top.
• Remove from oven and let cool before serving. Serve with the Chocolate Ganache drizzled over top.
• Chocolate Ganache:
• 1 cup heavy whipping cream
• 1 cup semisweet chocolate chips
• In a small saucepan, heat heavy cream to just below a simmer.
• Place the chocolate chips in a medium heat-proof bowl and pour the hot cream over the chocolate chips.
• Cover tightly with plastic wrap and let sit for 5 minutes.
• Remove plastic wrap and whisk vigorously until ganache becomes a uniform smooth chocolate sauce. Serve while warm.
• Cook's Note: To make in advance, let cool, cover tightly and keep refrigerated until ready to use. Then microwave on low heat for 20 to 30 second intervals or heat over a double boiler.

CHOCOLATE CHIP CHALLAH BREAD

Steps:

• Preheat the oven to 375 degrees F. Mix the yeast, a pinch of sugar and 1 cup warm water in a small bowl. Set aside while you measure out the other dry ingredients, or until frothy.
• Whisk 3 1/2 cups flour, the remaining 1/2 cup sugar and the salt in a large bowl. Pour in the yeast mixture and stir with a wooden spoon. Add 1 egg, the vegetable oil and 1 cup warm water; stir until combined. Gradually stir in the remaining 3 1/2 cups flour until the dough starts to come together. Mix in the chocolate chips.
• Turn the dough out onto a floured surface and knead until smooth, about 8 minutes. Transfer to a large oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 hour, 30 minutes.
• Divide the dough into 3 equal portions. On a floured surface, roll each portion into a ball, then roll each ball into a 1 1/2-to-2-inch-wide strand, about 16 inches long. Lay the strands side by side on a sheet of parchment paper and pinch them together at one end.
• Braid the 3 strands: Cross the right strand over the middle strand. Then cross the left strand over the middle strand. Repeat, crossing the right strand over the middle strand, then the left over the middle, until all of the dough is braided. Pinch the dough together at the end.
• Slide the loaf (with the parchment paper) onto a baking sheet. Beat the remaining egg with 1 tablespoon water in a small bowl, then brush the egg wash all over the loaf. Bake until golden brown, about 30 minutes.

CHOCOLATE CHALLAH FRENCH TOAST

Steps:

• Arrange bread slices in a 13x9-in. dish. In a small bowl, combine sugar, cocoa, salt and baking powder. In another bowl, whisk eggs, milk and vanilla. Gradually whisk into dry ingredients until smooth. Pour over bread. Let stand 10 minutes, turning once., In a large skillet, melt butter over medium heat. Cook bread for 3-4 minutes each side or until toasted. Serve with toppings of your choice.

CHOCOLATE CHIP CHALLAH

Steps:

• In a large bowl, dissolve sugar and yeast in warm water; let stand for 5 minutes. Add the oil, honey, eggs, egg yolks, salt and vanilla; mix well., Add 3 cups flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; knead in chocolate chips. Divide dough in half; divide each half into three portions. Shape each piece into an 12-in. rope., Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., Combine cream and sugar. Brush some of the mixture over braids. Bake at 350° for 20-25 minutes or until golden brown. Remove to wire racks and brush with remaining cream mixture. Cool.

CHOCOLATE CHALLAH

Steps:

• Mix the warm water, 1/3 cup canola oil, honey, 2 eggs and salt in a large mixing bowl until thoroughly combined.
• Add the bread flour and cocoa powder and mix until dough is a shaggy mess.
• Add the instant yeast and mix well.
• Now add the all-purpose flour one cup at a time, until too thick to stir.
• Turn the dough out onto a floured surface, and continue to add flour while kneading for about 10-15 minutes.
• When you are done kneading the dough will bounce back at you when you press on it. The surface will no longer be sticky or come off on your fingers, but will be tacky to the touch, like a post-it note.
• Pour the 2 Tbsp canola into a mixing bowl, and coat the bottom and sides with oil.
• Put the dough in the oiled bowl, and flip the dough around to uniformly coat with oil.
• Cover the bowl and set in a warm spot to rise until doubled. (For me this was about 2 hours.).
• Punch down dough and separate into loaves. Loaves can be braided like traditional challah, or baked in a bread loaf pan, or formed into any shape you like.
• Put formed loaves aside to rise a second time, covered, until doubled in size. (This took about 2 1/2 hours for me.).
• Preheat oven to 350°F.
• Just prior to baking, mix one remaining egg with a bit of water (about a teaspoon or so) and a small pinch of salt. Use this mixture to glaze the loaves.
• Bake loaves for 30 minutes, rotating once midway to keep browning even.
• Cool on racks.
• Freezes well.

CHOCOLATE CHALLAH (BREAD MACHINE)

Steps:

• Add the ingredients, except the chocolate chips, in the pan according to the order in the manufacturer's
• instructions.
• Set crust on medium and program for Basic or Sweet Bread cycle; press Start.
• At the beep, add the chocolate chips.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.

CHOCOLATE CHALLAH

Steps:

• Heat the water to 110°F.
• Mix about one cup of the flour, the yeast, and the heated water until smooth.
• Add brown sugar, cocoa, butter, salt, egg and mix.
• Add enough of the remaining bread flour to make a soft dough.
• Knead about four minutes with a mixer at medium speed or by hand (may take a little longer) until dough is elastic and smooth.
• Set the dough in a greased bowl, cover, and let it stand in a warm place until doubled, about one hour.
• Filling:.
• Beat the cream cheese until soft and smooth Add the melted chocolate while it is still hot and mix until smooth.
• Add the sugar, flour, egg yolk and vanilla.
• Mix until smooth.
• Once the dough has risen, punch out the air and knead it for a couple of minutes until smooth.
• Use a knife to divide the dough into three equal pieces.
• Roll the dough pieces with a rolling pin to rectangles 15 inches by 5 inches.
• Spread 1/3 of the filling down the center of each, leaving a one-inch border with no filling.
• Roll the rectangle into fifteen-inch long ropes with the filling inside.
• Pinch any seams together and roll the ropes with your hands until smooth.
• Braid the three ropes.
• When you get to the ends, wet them, pinch them together, and tuck them under.
• Prepare a large baking sheet by greasing and sprinkling with cornmeal.
• Place the loaf on the pan, cover the loaf, and let it rise until doubled, about one hour
• Preheat the oven to 350°F.
• Bake the bread for 20 minutes then cover the bread with a large sheet of aluminum foil and bake for another ten to fifteen minutes or until done.
• While the bread is cooling, make the glaze.
• With a mixer, beat cream cheese with vanilla.
• Add powdered sugar and cocoa with enough warm water to make a glaze of drizzling consistency.
• Drizzle the chocolate glaze generously over the bread.