Here's a simple and easy Chocolate Rusks recipe with only three ingredients. These delightful treats are perfect for snacks or as gifts, and they are richly infused with delicious chocolate flavor.
Reuse leftover bread!
Since my time in France, I have often bought baguettes from bakeries and supermarkets. However, they lack oil and the dry climate here quickly turns them rock hard. They become so hard that I sometimes wonder if they could be used as weapons!
That's why I often make rusk, which is like a rescue for leftover baguettes, similar to how fried rice rescues leftover rice in Japan.
My usual recipe involves rubbing garlic on the bread, drizzling it with olive oil, sprinkling oregano, and baking it in the oven for about 10 minutes. It's a simple and quick version.
But this time, I decided to try making rusk with chocolate.
Easy Homemade Chocolate Rusk
I initially aimed to achieve a crispy texture with the chocolate thoroughly infused into the baguette, similar to store-bought rusk. So, I sliced the baguette thinly and pre-baked it in the oven to ensure it was well-dried. Then, I tried soaking it thoroughly in the chocolate mixture and baked it.
However, the result was not as I expected. Pre-drying the bread made it difficult for the chocolate to penetrate properly, and even when I tried to soak it deeply, the texture wasn't great. It felt too sticky and chewy, making it hard to bite into.
Furthermore, as I kept it in the oven for an extended period to dry, the chocolate began to develop a burnt smell, which wasn't pleasant.
So, I decided to change my approach. Instead, I dipped the soft bread into the chocolate mixture for a short time, leaving the inside white. Then, I baked it again. Surprisingly, the outcome was fantastic! The exterior turned out crispy, while the interior remained soft and fluffy—a truly delightful combination.
It may not have been what I initially envisioned, but this unique texture is one of a kind in homemade rusk. This recipe doesn't offer long shelf life like store-bought rusk, but it's super easy to make with just a few ingredients, and you can enjoy it right away.
Cut the baguette into pieces about 1 cm (0.4 inches) thick.
Chop the chocolate and place in a bowl. Heat milk until just before boiling. Pour into the chocolate and let sit for a bit until melted, then stir.
Dip the baguette into the chocolate mixture. Submerge the baguette in the chocolate mixture and let it sit for about 1 minute.
Arrange the baguettes on a baking sheet and bake them in a 150°C (300°F) oven. After about 20 minutes, flip them over and bake for an additional 10 minutes, totaling about 30 minutes until they become crispy.
For snacks, for Gift
With just three simple ingredients and mixing equal parts of chocolate and milk, this recipe is incredibly easy. And since the only ingredients are chocolate, milk, and bread, the flavor is rich and intense, yet surprisingly light and easy to eat as much as you want.
You can use not only baguettes but also leftover slices of bread, adjusting the amounts of chocolate and milk accordingly for an easy and convenient treat.
It's a perfect option for gifting too, as it's quick to make, doesn't require butter or heavy cream, and is easy to carry around.
This time, I used Lindt chocolate with 51% cocoa content, and while the taste was good, I felt it was a bit too dark, almost black. I think using milk chocolate instead might result in a more appealing color and still taste delicious.
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- 10 sliced baguettes
- 100g chocolate
- 100ml milk
- Preheat the oven to 150°C. Line a baking sheet with parchment paper.
- Cut the baguette into pieces about 1 cm (0.4 inches) thick.
- Chop the chocolate and place in a bowl. Heat milk until just before boiling. Pour into the chocolate and let sit for a bit until melted, then stir.
- Dip the baguette into the chocolate mixture. Submerge the baguette in the chocolate mixture and let it sit for about 1 minute.
- Arrange the baguettes on a baking sheet and bake them in a 150°C (300°F) oven. After about 20 minutes, flip them over and bake for an additional 10 minutes, totaling about 30 minutes until they become crispy.
It won't keep as long as store-bought rusk. Store at room temperature and consume within 4-5 days.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 940Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 3mgSodium: 1963mgCarbohydrates: 175gFiber: 7gSugar: 21gProtein: 36g