Thyme Restaurant Chocolate Croque Monsieur

Source: Bubala, chef at Thyme restaurant, Chicago, Illinois

Serves 6 people.

1 brioche bread loaf
1 small jar Nutella
1 cup raspberry jam
3 tablespoons unsalted butter
1/2 cup powdered sugar

Warm the Nutella in a water bath until soft.

Slice the brioche 1/4 inch thick.

Spread the softened Nutella on one piece of bread, the raspberry jam on the other. Coat lightly. Put the two pieces together to form a sandwich.

In a Teflon pan, melt 1/2 tablespoon of butter over medium heat. Place the sandwich in and cook until golden, then flip over and do the same thing.

Cut the sandwich into 4 equal pieces and give it a dusting of powdered sugar and serve it warm.