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Chocolate Challah Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 73 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. First Rise: Place dough in a lightly oiled bowl, cover, and let rise for 1 to 1.5 hours or until doubled in size.
  3. 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.
  4. Divide Dough: Punch down risen dough and divide into three equal pieces. Roll each into a 12×6 inch rectangle.
  5. 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.
  6. Shape Challah: Braid the three filled strands together and place on a parchment-lined baking sheet.
  7. Proof: Cover loosely with plastic wrap or kitchen towel and let rise for 30-45 minutes until puffed.
  8. 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.
  9. Brush with Butter: Once baked, immediately brush challah with melted butter for a shiny crust.
  10. 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.

Find it online: https://slsrecipes.com/chocolate-challah-recipe/