If you have a sweet tooth and a love for traditional breads, this Chocolate Challah Recipe is going to become your new obsession. It’s a beautiful twist on the classic braided challah, bringing together the rich, luscious flavors of dark chocolate in a soft, pillowy bread that’s both elegant and comforting. The interplay of the tender dough with the silky chocolate filling makes it perfect for festive occasions or simply treating yourself to a delicious homemade dessert bread. Once you try this Chocolate Challah Recipe, you’ll wonder why anyone would settle for plain challah again!
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this recipe. Each one plays a crucial role in achieving the perfect balance of flavor, texture, and that irresistible chocolate richness.
- Warm milk or water (240 ml): Activates the yeast and helps create a soft dough.
- Eggs (100 g): Provide richness and structure to the challah.
- Sugar (50 g): Sweetens the dough for that slight sweetness you want in a dessert bread.
- Milk powder (15 g): Adds tenderness and helps with browning.
- Unsalted butter (60 g softened + 1 tbsp for brushing + 60 g for filling): Essential for a tender crumb and a glossy finish.
- Salt (9 g): Balances sweetness and enhances all the flavors.
- Instant yeast (7 g): The magic ingredient that makes the dough rise beautifully.
- Bread flour (500 g): Provides structure for the perfect chew and elasticity.
- Dark chocolate (100 g chopped): The star of the show for the rich filling.
- Heavy cream (30 ml): Adds silkiness to the chocolate paste.
- Cocoa powder (25 g): Deepens the chocolate flavor in the filling.
- Powdered sugar (30 g): Sweetens and thickens the chocolate filling.
- Sugar (50 g) and water (60 ml) for sugar syrup: Gives the challah a shiny, sweet crust.
- Chocolate squares (100 g): For melting on top, adding extra indulgence.
- Almond flakes (¼ cup): Adds a delightful crunch and a nutty contrast.
How to Make Chocolate Challah Recipe
Step 1: Prepare the Dough
Start by activating your yeast: in a large bowl or stand mixer, mix the warm milk, sugar, and yeast. Let it sit for 5 to 10 minutes until you see that beautiful foamy surface — this means your yeast is alive and ready. Adding the eggs, milk powder, salt, and softened butter next creates a rich base for the dough. Gradually incorporate the bread flour and knead until the dough is silky smooth and elastic, around 10 minutes by machine or by hand.
Step 2: Let the Dough Rise
Place your freshly kneaded dough into a lightly oiled bowl and cover it to keep the moisture in. Let it rise in a warm spot for 1 to 1.5 hours, or until it doubles in size. Watching the dough puff up is always such a rewarding moment — it’s the yeast at work, creating that airy magic.
Step 3: Make the Cocoa Paste Filling
While the dough rests, prepare the luscious filling that will make this challah unforgettable. Gently melt dark chocolate, butter, and heavy cream in a small saucepan over low heat. Once smooth, whisk in cocoa powder and powdered sugar until you get a thick, glossy paste. Let this cool but keep it pliable — you want a fudgy texture to roll up inside the dough without being runny.
Step 4: Divide and Roll
Once your dough has doubled, punch it down to release the air and divide it into three equal parts. Roll each into a roughly 12 by 6-inch rectangle — not too thin, as you want a sturdy wrap for the filling.
Step 5: Fill the Dough
Split your cocoa paste into three logs that fit the length of each dough rectangle. Place one log in the center of each and carefully roll the dough around it, sealing the edges for a neat, filled strand. This is where the surprise chocolate heart hides!
Step 6: Braid the Challah
Take your three filled strands and braid them together just like you would a traditional challah. This not only looks beautiful but ensures every slice has that enticing swirl of chocolate inside. Place your braided loaf onto a lined baking sheet.
Step 7: Proof the Braid
Cover your braided challah loosely and let it rise again for 30 to 45 minutes until puffy. This second rise helps create that light, pillowy texture we all love.
Step 8: Bake the Challah
Preheat your oven to 350°F (180°C). Bake the challah for about 30-35 minutes, brushing with the sugar syrup during the last 10 minutes to give it that irresistible glossy finish and hint of sweetness in the crust.
Step 9: Final Butter Brush
As soon as the challah comes out of the oven, brush it with melted butter for extra shine and richness — this simple step elevates the bread’s flavor and appearance instantly.
Step 10: Add Chocolate and Almond Flakes Topping
While the challah is still warm, press a few chocolate squares onto the center to melt beautifully over the surface. Spread this melted chocolate as you like, then sprinkle with almond flakes for a nutty crunch that balances the softness perfectly.
How to Serve Chocolate Challah Recipe
Garnishes
This Chocolate Challah Recipe is already stunning, but if you want to amp it up, try adding a dusting of powdered sugar or a drizzle of melted white chocolate zigzagged across the loaf. Fresh berries on the side also add a lovely freshness to cut through the richness.
Side Dishes
Serve this sweet challah alongside a cup of hot coffee or tea for afternoon delight, or pair with a scoop of vanilla ice cream or whipped cream for a decadent dessert experience. A bowl of fresh fruit or a light salad can also provide a nice balance if you’re serving this during brunch.
Creative Ways to Present
Looking to impress your guests? Slice the Chocolate Challah Recipe thickly and arrange it on a platter with small bowls of nut butters, honey, or chocolate spreads for dipping. You can also create mini French toast bites by toasting slices and serving with maple syrup — such a fun way to enjoy this bread!
Make Ahead and Storage
Storing Leftovers
Keep your Chocolate Challah Recipe fresh by storing it in an airtight container or wrapped tightly in plastic wrap at room temperature. It should stay soft and delicious for up to 2 days, perfect for enjoying over a couple of breakfasts or snacks.
Freezing
If you want to save some for later, this challah freezes wonderfully. Slice before freezing for easier thawing. Just wrap it tightly in plastic and then foil to protect it from freezer burn. When ready to eat, thaw overnight in the fridge or at room temperature for a few hours.
Reheating
To bring your challah back to life, warm slices gently in a toaster oven or oven at a low temperature until soft and fragrant. You can also microwave briefly, but be careful not to dry it out. Adding a little butter melt on top after reheating makes it feel freshly baked again!
FAQs
Can I use milk instead of water for the dough?
Absolutely! Using milk instead of water will give the dough extra richness and tenderness. This recipe even suggests warm milk as an option because it adds a subtle creaminess to the challah.
What type of chocolate is best for the filling?
Dark chocolate with at least 60% cocoa works perfectly here. It provides deep flavor without being overly sweet, balancing the dough’s sweetness beautifully.
Can I make this Chocolate Challah Recipe vegan?
This recipe relies on eggs, butter, and dairy, so to make it vegan, you’d need to substitute those with plant-based alternatives like flax eggs, vegan butter, and plant milk. Keep in mind it may affect the texture slightly.
How long can I proof the challah dough?
For best results, stick to about 1 to 1.5 hours for the first rise until doubled in size, and 30 to 45 minutes for the second rise until puffed. Over-proofing can cause the dough to collapse.
Is this Chocolate Challah Recipe suitable for dessert?
Definitely! This sweet chocolate-filled challah is fantastic as a dessert bread, especially when served warm with some whipped cream or ice cream. It’s both rich enough to satisfy sweet cravings and fluffy enough to enjoy as a snack or breakfast too.
Final Thoughts
If you’re looking for a recipe that combines tradition with a luxurious twist, this Chocolate Challah Recipe is an absolute must-try. With its soft, braided texture and gooey chocolate center, it’s the kind of bread that brings smiles with every bite. Whip it up for your next gathering, or simply treat yourself because moments like these deserve a little extra indulgence. Happy baking!
Print
Chocolate Challah Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes plus rising time
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: Jewish
Description
This Chocolate Challah recipe infuses the traditional braided Jewish bread with rich chocolate flavor, creating a sweet, soft, and decadent treat perfect for special occasions or a luxurious breakfast. Filled with a luscious cocoa paste and topped with melted chocolate and almond flakes, this challah balances tender crumb and deep chocolate notes.
Ingredients
Dough Ingredients
- 240 ml Warm milk or water
- 100 g Eggs
- 50 g Sugar
- 15 g Milk powder
- 60 g Unsalted butter (softened)
- 9 g Salt
- 7 g Instant yeast
- 500 g Bread flour
Cocoa Paste Filling
- 100 g Dark chocolate (chopped)
- 60 g Unsalted butter
- 30 ml Heavy cream
- 25 g Cocoa powder
- 30 g Powdered sugar
Sugar Syrup
- 50 g Sugar
- 60 ml Water
Topping
- 1 tablespoon Butter (for brushing)
- 100 g Chocolate squares (for melting on top)
- ¼ cup Almond flakes (for garnish)
Instructions
- Prepare the Dough: In a large stand mixer bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy. Add eggs, milk powder, salt, and softened butter. Mix well. Gradually add bread flour and knead until smooth and elastic, about 10 minutes.
- First Rise: Place dough in a lightly oiled bowl, cover, and let rise for 1 to 1.5 hours or until doubled in size.
- Make Cocoa Paste Filling: In a small saucepan, melt chocolate, butter, and heavy cream over low heat, stirring until smooth. Remove from heat and whisk in cocoa powder and powdered sugar until thick and smooth. Cool until firm yet pliable.
- Divide Dough: Punch down risen dough and divide into three equal pieces. Roll each into a 12×6 inch rectangle.
- Add Filling: Divide cocoa paste into three logs. Place one log in center of each dough rectangle and roll dough around it, sealing edges tightly to form filled strands.
- Shape Challah: Braid the three filled strands together and place on a parchment-lined baking sheet.
- Proof: Cover loosely with plastic wrap or kitchen towel and let rise for 30-45 minutes until puffed.
- Bake: Preheat oven to 350°F (180°C). Bake challah for 30-35 minutes. In last 10 minutes, brush with sugar syrup made by boiling sugar and water until dissolved.
- Brush with Butter: Once baked, immediately brush challah with melted butter for a shiny crust.
- Top with Chocolate and Almonds: Place chocolate squares in center while still hot to melt, spread melted chocolate over surface, and garnish with almond flakes.
Notes
- Ensure the milk or water is warm (not hot) to activate yeast properly.
- Use high-quality dark chocolate for best flavor in the filling.
- The cocoa paste should be cooled enough to handle but still soft to easily roll inside the dough.
- Brush the challah with sugar syrup toward the end of baking for a glossy, sweet crust.
- For a nut-free version, omit almond flakes or replace with seeds.
