- Slice the brioche roll in half.
- Toast the brioche halves in the toaster or in a panini press.
- Spread the chocolate ganache on one of the halves, top with fresh raspberries and cheese.
- Cover with the other half of the brioche roll.
- Chocolate ganache
- In a saucepan, heat the cream.
- Mix in the chocolate and stir gently with a wooden spoon until creamy.
- Mix in the hazelnuts. Set aside in the refrigerator until needed.
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