Luscious melted chocolate, mixed with cream to make a delicious Chocolate dip. Served with fruit, wafers, marshmallows and cinnamon sugar bread chunks, this show-stopping recipe is easy and oh so delicious!
If you are looking for an easy crowd pleasing dessert my Chocolate Cob Loaf is perfect! Great for a dinner party because it is a lovely social way to eat, with everyone dipping bits into the chocolate in the middle of the table. Perfect for a kids birthday party too or to whip up for a sweet treat at a BBQ. With just a handful of ingredients this is sure to be a winner for your family and friends.
Ingredients needed:
I use a medium sized round loaf of sourdough bread, But you can make your own loaf of bread or use what you can find. I think brioche would also be lovely.
Chocolate – I have used a mix of Frey milk chocolate and Frey dark chocolate
Cream – Pouring Cream
White sugar and cinnamon are mixed together to make cinnamon sugar
Butter, salted
Extras to serve – a selection of items for dipping into the chocolate sauce. I used wafers, chocolate straws, strawberries, kiwifruit, pretzels and marshmallows. However you can use whatever tickles your fancy!
How to make Chocolate Cob Loaf:
First preheat the oven to 180 degrees fan bake, then take the bread and using a serrated knife, cut a thin slice off the top. Slice the top into chunks and place in a bowl. Using your fingers, take the bread out from inside the loaf, keep the outside of the bread in tact. Take the bread that was removed from the loaf and cut into chunks add to the bowl with the other bread, drizzle over half of the melted butter and mix around then add the cinnamon sugar and mix to coat.
Add more butter to the bowl and use a pastry brush to gather up all the cinnamon sugar and brush over the loaf of bread. This gives the bread a lovely sweet flavour and golden colour when baked for 5 – 10 minutes.
Warm the cream in a double boiler, I like to use a aluminum bowl over a pot with boiling water in the bottom. Key is to make sure the bowl doesn’t touch the water. once steam is rising off the cream, but it hasn’t boiled, pour the cream over the chocolate and whisk to combine.
Whip the remaining cream until it reaches soft peaks, then fold into the chocolate mixture, gently.
Spoon into the cob loaf and arrange all your bread, fruit and extras around the outside. Serve.
If you are looking for more sweet recipes check out my posts for Caramel Honeycomb Bars and Banana Chocolate Chip Blender Muffins .
Common questions about Chocolate Cob Loaf:
Can I use other flavoured chocolate? Absolutely White chocolate should work well. Or you can use all dark chocolate if you prefer that taste.
Can I use different bread? You can use any loaf you like, brioche would be lovely, or make the bread yourself even.
Dessert Chocolate Cob Loaf
Ingredients
- 1 round loaf of bread I have used a medium sized sourdough from the deli section at Countdown
- 200 grams Frey milk chocolate chopped roughly
- 80 grams Frey dark chocolate chopped roughly
- 600 ml cream
- 1 teaspoon of white sugar
- 1 teaspoon of cinnamon
- 80 grams of butter melted
To serve
- Fresh fruit I used kiwifruit & Strawberries
- Pretzels
- Wafers
- Chocolate straws
- Marshmallows
Instructions
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Preheat the oven to 180 fan bake.
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Take your loaf of bread and cut the top off with a serrated knife. Slice top into chunks and put in a medium sliced bowl. With your fingers, remove the inside of the loaf and cut or tear into chunks too. Drizzle half the butter over the bread chunks in the bowl, toss to coat and place on a lined baking tray. Mix the sugar and cinnamon together and sprinkle each piece of bread with a little cinnamon sugar. Place on a lined baking tray
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Add the remaining remaining butter to the bowl and mix around then brush on the loaf of bread and place this on the tray too.
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Bake for 5-10 minutes until golden.
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In a medium sized bowl, place the milk chocolate and dark chocolate. Set aside.
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Now to warm the cream over a double boiler. In a medium sized pot bring 2 inches of water to a boil. Place a heatproof bowl over the top, make sure it doesn’t touch the water, place 300 mls (half) of the cream into the bowl. Heat until steam rises off the top but don’t let it boil.
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Remove from the heat and pour the hot cream into the chocolate and whisk well until its well combined and all chocolate has melted. Set aside to cool slightly.
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Whip the remaining cream into soft peaks. Fold the cream into the chocolate mixture gently.
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Spoon the chocolate mix into the cob loaf. Arrange on a board with all your dipping bits and pieces and serve!
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Happy cooking xx Jana
Recipe Notes
you may have some chocolate filling leftover, this depends on the size of your loaf of bread. But just use this to refill the chocolate when people are dipping to their hearts content.
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