Best 7 Chocolate Challah Recipes

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Indulge in the delectable world of Chocolate Challah, a unique and irresistible bread that combines the richness of chocolate with the soft, fluffy texture of traditional challah. This extraordinary bread is perfect for any occasion, whether it's a festive holiday gathering, a cozy brunch, or a sweet treat to satisfy your cravings. With three tempting variations to choose from, including a classic Chocolate Challah, a decadent Chocolate Babka Challah, and a delightful Chocolate Chip Challah, this article offers a delightful journey into the realm of chocolatey goodness. Each recipe is carefully crafted to ensure a perfect balance of flavors and textures, making them irresistible to chocolate lovers and bread enthusiasts alike. From the golden-brown crust to the tender, chocolate-infused crumb, these challahs promise an unforgettable culinary experience. So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure with our Chocolate Challah recipes.

Check out the recipes below so you can choose the best recipe for yourself!

CHALLAH BREAD PUDDING WITH CHOCOLATE AND RAISINS



Challah Bread Pudding with Chocolate and Raisins image

This bread pudding is heavenly and sinful at the same time. I use dense, rich challah bread that sets into a creamy soft custard. But it's the chocolate and raisins layered in between the slices of bread that really make the dish.

Provided by Dave Lieberman

Categories     dessert

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 9

4 cups whole milk, warmed
1 stick (8 tablespoons) butter, melted in microwave
1 1/2 cups sugar
6 eggs
1 teaspoon vanilla extract
1 loaf challah bread, cut into 1 1/2-inch slices
1 cup chocolate chips
1/2 cup raisins
Chocolate Ganache, recipe follows

Steps:

  • Preheat the oven to 325 degrees F.
  • Combine warmed milk and melted butter with the sugar, eggs, and vanilla in a large mixing bowl. Whisk until incorporated and smooth.
  • Line a large baking dish with two-thirds of the challah slices. Sprinkle with half the chocolate chips and half the raisins. Top with remaining challah slices, layering them one on top of the other, and then remaining chocolate chips and raisins, making sure the chips and raisins get inside the layers created by the challah slices.
  • Pour milk mixture slowly over the top of everything and let stand until the bread has absorbed almost all of the liquid, 5 to 10 minutes.
  • Wrap the baking dish tightly with aluminum foil and bake for 50 minutes. Remove the aluminum foil and cook 10 to 15 minutes longer until set in the middle and lightly browned on top.
  • Remove from oven and let cool before serving. Serve with the Chocolate Ganache drizzled over top.
  • Chocolate Ganache:
  • 1 cup heavy whipping cream
  • 1 cup semisweet chocolate chips
  • In a small saucepan, heat heavy cream to just below a simmer.
  • Place the chocolate chips in a medium heat-proof bowl and pour the hot cream over the chocolate chips.
  • Cover tightly with plastic wrap and let sit for 5 minutes.
  • Remove plastic wrap and whisk vigorously until ganache becomes a uniform smooth chocolate sauce. Serve while warm.
  • Cook's Note: To make in advance, let cool, cover tightly and keep refrigerated until ready to use. Then microwave on low heat for 20 to 30 second intervals or heat over a double boiler.

CHOCOLATE CHALLAH FRENCH TOAST



Chocolate Challah French Toast image

We serve up a decadent breakfast of French toast from the kitchen of our family-run bed-and-breakfast. -Marie Parker, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 10

4 slices challah or egg bread (3/4 inch thick)
2/3 cup sugar
1/3 cup baking cocoa
1/4 teaspoon salt
1/8 teaspoon baking powder
4 large eggs
1 cup 2% milk
1 teaspoon vanilla extract
2 tablespoons butter
Optional toppings: confectioners' sugar, fresh raspberries, sliced fresh strawberries, sliced ripe banana and maple syrup

Steps:

  • Arrange bread slices in a 13x9-in. dish. In a small bowl, combine sugar, cocoa, salt and baking powder. In another bowl, whisk eggs, milk and vanilla. Gradually whisk into dry ingredients until smooth. Pour over bread. Let stand 10 minutes, turning once., In a large skillet, melt butter over medium heat. Cook bread for 3-4 minutes each side or until toasted. Serve with toppings of your choice.

Nutrition Facts : Calories 777 calories, Fat 28g fat (13g saturated fat), Cholesterol 405mg cholesterol, Sodium 848mg sodium, Carbohydrate 110g carbohydrate (65g sugars, Fiber 4g fiber), Protein 25g protein.

CHOCOLATE CHIP CHALLAH BREAD



Chocolate Chip Challah Bread image

Provided by Food Network

Yield one 16-to-18-inch loaf

Number Of Ingredients 7

2 packets active dry yeast (4 1/2 teaspoons)
1/2 cup sugar, plus a pinch
7 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 large eggs
1/2 cup vegetable oil, plus more for the bowl
1 cup semisweet chocolate chips

Steps:

  • Preheat the oven to 375 degrees F. Mix the yeast, a pinch of sugar and 1 cup warm water in a small bowl. Set aside while you measure out the other dry ingredients, or until frothy.
  • Whisk 3 1/2 cups flour, the remaining 1/2 cup sugar and the salt in a large bowl. Pour in the yeast mixture and stir with a wooden spoon. Add 1 egg, the vegetable oil and 1 cup warm water; stir until combined. Gradually stir in the remaining 3 1/2 cups flour until the dough starts to come together. Mix in the chocolate chips.
  • Turn the dough out onto a floured surface and knead until smooth, about 8 minutes. Transfer to a large oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 hour, 30 minutes.
  • Divide the dough into 3 equal portions. On a floured surface, roll each portion into a ball, then roll each ball into a 1 1/2-to-2-inch-wide strand, about 16 inches long. Lay the strands side by side on a sheet of parchment paper and pinch them together at one end.
  • Braid the 3 strands: Cross the right strand over the middle strand. Then cross the left strand over the middle strand. Repeat, crossing the right strand over the middle strand, then the left over the middle, until all of the dough is braided. Pinch the dough together at the end.
  • Slide the loaf (with the parchment paper) onto a baking sheet. Beat the remaining egg with 1 tablespoon water in a small bowl, then brush the egg wash all over the loaf. Bake until golden brown, about 30 minutes.

CHOCOLATE CHIP CHALLAH



Chocolate Chip Challah image

I'm fond of baking and since Challah is not available where I live, I've created my own version to serve at Christmas and Easter. It is delicious and not as much work as you would think. There is a subtle chocolate flavor and when served warm the chocolate chips may be still melty. Leftovers are great for French toast or bread pudding.-Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Time 45m

Yield 2 loaves (12 slices each).

Number Of Ingredients 14

1 tablespoon sugar
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/3 cup canola oil
1/3 cup honey
3 eggs
3 egg yolks
1 teaspoon salt
1 teaspoon vanilla extract
3-1/2 to 4-1/4 cups all-purpose flour
1/2 cup miniature semisweet chocolate chips
GLAZE:
1/4 cup heavy whipping cream
3/4 teaspoon sugar

Steps:

  • In a large bowl, dissolve sugar and yeast in warm water; let stand for 5 minutes. Add the oil, honey, eggs, egg yolks, salt and vanilla; mix well., Add 3 cups flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; knead in chocolate chips. Divide dough in half; divide each half into three portions. Shape each piece into an 12-in. rope., Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., Combine cream and sugar. Brush some of the mixture over braids. Bake at 350° for 20-25 minutes or until golden brown. Remove to wire racks and brush with remaining cream mixture. Cool.

Nutrition Facts : Calories 153 calories, Fat 6g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 110mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE CHALLAH (BREAD MACHINE)



Chocolate Challah (Bread Machine) image

Make and share this Chocolate Challah (Bread Machine) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Yeast Breads

Time 3h50m

Yield 1 loaf

Number Of Ingredients 24

1 cup water
1 large egg
1 egg yolk
2 tablespoons vegetable oil
2 teaspoons vanilla extract
3 cups bread flour
1/2 cup sugar
1/4 cup unsweetened dutch cocoa
1 tablespoon gluten
1 1/2 teaspoons salt
1 3/4 teaspoons fast rising yeast (or 2 1/4 t. bread machine yeast)
1/2 cup semi-sweet chocolate chips
1 1/4 cups water
2 large eggs
3 tablespoons vegetable oil
1 tablespoon vanilla extract
4 cups bread flour
2/3 cup sugar
1/3 cup unsweetened dutch cocoa
1 tablespoon gluten, plus
1 teaspoon gluten
2 teaspoons salt
2 teaspoons fast rising yeast (or 2 1/2 t. bread machine yeast)
2/3 cup semi-sweet chocolate chips

Steps:

  • Add the ingredients, except the chocolate chips, in the pan according to the order in the manufacturer's
  • instructions.
  • Set crust on medium and program for Basic or Sweet Bread cycle; press Start.
  • At the beep, add the chocolate chips.
  • When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
  • Let cool to room temperature before slicing.

CHOCOLATE CHALLAH



Chocolate Challah image

This was invented on a whim. I spent an afternoon recently making my Recipe #256074 with some friends. As we were admiring the rich colors of the braided loaves while they were rising, we wondered about other natural colors we could use. One brilliant woman (Yay Shani!) suggested chocolate. Now who could say no to that? I scratched out what I thought would be appropriate measurements to make it a bit sweeter to balance the cocoa, and voila! Chocolate challah. Now, is it bread or dessert? Hmmmm..... (One more note -- this bread took substantially longer to rise than most others I've made using instant yeast. I don't know if the cocoa (perhaps the alkalinization?) somehow slows the yeast. I will keep checking into this, and will update as I find out. Meanwhile, please note the extended time estimates for rising.) This makes the most awesome PB&J sandwiches. Yummm.

Provided by Susiecat too

Categories     Yeast Breads

Time 5h

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 11

1 cup warm water
1/3 cup canola oil, plus
2 tablespoons canola oil, divided
2/3 cup honey
2 eggs
2 teaspoons salt
2 cups bread flour
2/3 cup cocoa powder
4 teaspoons instant yeast (fast-rising, or bread machine yeast)
2 1/2-3 1/2 cups all-purpose flour
1 egg, for glazing

Steps:

  • Mix the warm water, 1/3 cup canola oil, honey, 2 eggs and salt in a large mixing bowl until thoroughly combined.
  • Add the bread flour and cocoa powder and mix until dough is a shaggy mess.
  • Add the instant yeast and mix well.
  • Now add the all-purpose flour one cup at a time, until too thick to stir.
  • Turn the dough out onto a floured surface, and continue to add flour while kneading for about 10-15 minutes.
  • When you are done kneading the dough will bounce back at you when you press on it. The surface will no longer be sticky or come off on your fingers, but will be tacky to the touch, like a post-it note.
  • Pour the 2 Tbsp canola into a mixing bowl, and coat the bottom and sides with oil.
  • Put the dough in the oiled bowl, and flip the dough around to uniformly coat with oil.
  • Cover the bowl and set in a warm spot to rise until doubled. (For me this was about 2 hours.).
  • Punch down dough and separate into loaves. Loaves can be braided like traditional challah, or baked in a bread loaf pan, or formed into any shape you like.
  • Put formed loaves aside to rise a second time, covered, until doubled in size. (This took about 2 1/2 hours for me.).
  • Preheat oven to 350°F.
  • Just prior to baking, mix one remaining egg with a bit of water (about a teaspoon or so) and a small pinch of salt. Use this mixture to glaze the loaves.
  • Bake loaves for 30 minutes, rotating once midway to keep browning even.
  • Cool on racks.
  • Freezes well.

Nutrition Facts : Calories 167.6, Fat 5.4, SaturatedFat 0.7, Cholesterol 26.4, Sodium 204.4, Carbohydrate 27.2, Fiber 1.6, Sugar 7.9, Protein 4

CHOCOLATE CHALLAH



Chocolate Challah image

Got this recipe by mail and within a few days I had made it twice. It has the consistency of challah, yet it is sweet and tastes like cake. Without the glaze it freezes well and the recipe can also be doubled (which I have done). Don't think of calories though! Perfect for a simcha (a happy occasion)

Provided by Chef Dudo

Categories     Yeast Breads

Time 3h45m

Yield 1 challah

Number Of Ingredients 19

3 -3 1/2 cups bread flour
1 (2 1/4 teaspoon) packet fast-rising active dry yeast
3/4 cup water
1/3 cup brown sugar
1/3 cup cocoa
4 tablespoons butter
1/2 teaspoon salt
1 large egg
5 ounces cream cheese
1 ounce baking chocolate, melted
3 tablespoons sugar
2 tablespoons all-purpose flour
1 egg yolk
1/2 teaspoon vanilla extract
1 ounce cream cheese
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
2 tablespoons cocoa
warm water

Steps:

  • Heat the water to 110°F.
  • Mix about one cup of the flour, the yeast, and the heated water until smooth.
  • Add brown sugar, cocoa, butter, salt, egg and mix.
  • Add enough of the remaining bread flour to make a soft dough.
  • Knead about four minutes with a mixer at medium speed or by hand (may take a little longer) until dough is elastic and smooth.
  • Set the dough in a greased bowl, cover, and let it stand in a warm place until doubled, about one hour.
  • Filling:.
  • Beat the cream cheese until soft and smooth Add the melted chocolate while it is still hot and mix until smooth.
  • Add the sugar, flour, egg yolk and vanilla.
  • Mix until smooth.
  • Once the dough has risen, punch out the air and knead it for a couple of minutes until smooth.
  • Use a knife to divide the dough into three equal pieces.
  • Roll the dough pieces with a rolling pin to rectangles 15 inches by 5 inches.
  • Spread 1/3 of the filling down the center of each, leaving a one-inch border with no filling.
  • Roll the rectangle into fifteen-inch long ropes with the filling inside.
  • Pinch any seams together and roll the ropes with your hands until smooth.
  • Braid the three ropes.
  • When you get to the ends, wet them, pinch them together, and tuck them under.
  • Prepare a large baking sheet by greasing and sprinkling with cornmeal.
  • Place the loaf on the pan, cover the loaf, and let it rise until doubled, about one hour
  • Preheat the oven to 350°F.
  • Bake the bread for 20 minutes then cover the bread with a large sheet of aluminum foil and bake for another ten to fifteen minutes or until done.
  • While the bread is cooling, make the glaze.
  • With a mixer, beat cream cheese with vanilla.
  • Add powdered sugar and cocoa with enough warm water to make a glaze of drizzling consistency.
  • Drizzle the chocolate glaze generously over the bread.

Tips:

  • Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is ideal.
  • Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients to mix together smoothly.
  • Don't overmix the dough. Overmixing can make the challah tough.
  • Let the dough rise in a warm place until it has doubled in size. This will take about 1-2 hours.
  • Bake the challah in a preheated oven at 350 degrees Fahrenheit for 30-35 minutes, or until it is golden brown.
  • Let the challah cool completely before slicing and serving.

Conclusion:

Chocolate challah is a delicious and festive bread that is perfect for any occasion. With its rich chocolate flavor and soft, fluffy texture, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a special bread to bake, give chocolate challah a try. You won't be disappointed!

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