The beautiful grilled Valentine’s Day dinner we know you’re got planned is begging for an equally as delicious grilled dessert.
We work with grilled desserts quite a bit on The Roundup, and we’re always looking for new ways to satisfy our sweet tooth. When possible, we opt to grill our desserts over lump charcoal for many of the same reason that we prefer to cook other foods over lump charcoal — because of the added wood-grilled flavor that the lump hardwood charcoal imparts on the food. Especially with chocolate, the wood-grilled flavor profiles can really enhance the entire dish.
Try out some of your favorite desserts on the grill and let us know what you think. Send your photos and recipes to us at firstname.lastname@example.org. We’d love to see what you’re creating!
Chocolate & Berry Stuffed Brioche With Chipotle Mascarpone
- 1 loaf brioche bread
- 2 cups fresh raspberries
- 1 cup mascarpone cheese
- 1/4 cup sugar
- 1 bar high quality dark chocolate, broken into small pieces
- 1 teaspoon ground chipotle
- 1 tablespoon melted butter for brushing
- 1/4 cup powdered sugar for dusting
- Mint leaf for garnish
- Fill grill with Cowboy Hardwood Lump Charcoal and light.
- While coals are heating up, be sure your grill grates are free of food particles and well oiled to prevent sticking.
- In a bowl, toss the berries in the sugar and coat evenly.
- Slice brioche loaf in half long ways without cutting all the way through (similar to butterflying a steak) to ensure you can fold the loaf back over and have one side remained sealed.
- Once coals have ashed over, place the brioche on the grill cut side down on the grates (the inside of the loaf will be down and the outer crust will be facing up.
- Grill for 2 to 3 minutes or until slightly crusty and faint grill marks start to appear. Remove from grill.
- To make the mascarpone for the stuffing, mix together mascarpone cheese and ground chipotle until well combined.
- Spread mascarpone mix evenly on both sides of the toasted bread loaf.
- Evenly layer berries and chocolate pieces on top of the mascarpone and close the bread loaf back together.
- Brush the outside of the loaf lightly with melted butter.
- Wrap the loaf in aluminum foil and place on the cooler side of the grill (opposite the hot coals), and close the lid for 6 to 8 minutes.
- Then remove the lid and allow the bread loaf to roast for another 2 to 3 minutes or until contents are melted.
- Remove from grill and let cool for 2 to 3 minutes.
- Dust loaf with powdered sugar and slice into 1 1/2 inch thick pieces and plate.
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