Maury Rubin's Grilled Chocolate Sandwich

Ingredients

• 8 ounces dark (bittersweet) chocolate
• ½ cup heavy cream
• 12 to 16 slices of plain white bread
• Handful of chocolate batons ( 1/2 inch long) or chocolate chips (about 1/3 cup)
• 3 to 4 tablespoons soft butter

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    535 calories; 30 grams fat; 17 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 63 grams carbohydrates; 5 grams dietary fiber; 30 grams sugars; 9 grams protein; 44 milligrams cholesterol; 357 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 sandwiches

Preparation

1. Chop the chocolate fine and set aside in a medium bowl.
2. Heat the cream in a small saucepan until just boiling and pour over the chopped chocolate. Let stand 1 minute, then whisk until smooth. Refrigerate until just slightly solid, about 30 minutes.
3. Spread a layer of the chocolate mixture 1/4-inch thick (approximately 2 to 3 tablespoons) on half the bread sides to within about 1/4 inch of the edges. Press about 2 teaspoons of the chocolate chips (or 5 or 6 pieces of batons) into the center of each filling.
4. Spread a bit of softened butter over one side of the remaining slices. Buttered side up, place the slice over each chocolate-spread slice and press lightly around the edges to seal. Refrigerate for at least 15 minutes before putting on a grill or on a press. (If you are using a skillet instead, freeze the sandwich 15 minutes.)
5. Heat a grill or sandwich press (or a large griddle or skillet over medium-high heat), and add the sandwiches. Press on one side only for a minute or two (depending on the particular grill or press you’re using) until the bread is nicely browned; the chocolate should be barely melted and not swimming out the side. If you are using a griddle or skillet, heat the sandwich first on the unbuttered side until lightly toasted, about 1 minute; turn the sandwich over and weight it down by placing a baking sheet or pan on top of the sandwich and placing a few soup cans on top. Toast for another minute, until golden. Cut in half and finish with a frilled toothpick.

1 hour