Amaro-Spiked Mocha With Caramelized Brioche

Ingredients

• 2 tablespoons unsalted butter
• 1 slice brioche or Pullman bread, cut crosswise into 3/4-inch square strips
• 1/4 cup raw sugar
• 1 pinch kosher salt
• 1 cup whole milk
• 2 tablespoons heavy cream
• 1 1/2 ounces bittersweet chocolate (at least 70% cacao), finely chopped
• 1 1/2 ounces milk chocolate, finely chopped
• 1 tablespoon cornstarch
• 2 tablespoons unsweetened cocoa powder, plus more for serving
• 1 single shot espresso (about 1 ounce)
• 1 tablespoon sugar
• 1 pinch kosher salt
• 1 1/2 ounces amaro (preferably Nonino)
• Whipped cream (for serving)

Steps

For the caramelized brioche:

1. Warm the butter over medium-low heat in a small skillet, preferably nonstick, until the butter starts to foam. Cook the brioche in it, turning from time to time, until every side is golden brown, about 3 minutes total. Move the brioche to paper towels to drain.
2. Wipe the skillet clean, scatter the sugar and salt in it, and set it over medium heat. Leave the sugar alone until it starts melting at the edges, about 1 minute. Stir the melting edges in toward the center to avoid burned spots, and keep cooking until all the sugar has melted and turned amber, about 4 minutes. Put in the brioche and turn it quickly so the caramel coats every side, about 30 seconds. Transfer the brioche to a rimmed baking sheet lined with parchment and let it cool.

For mocha and assembly:

1. Mix the milk and cream in a 2-cup measuring glass. Put 1/4 cup of this mixture into a small saucepan with both the bittersweet and milk chocolates. Heat over medium-low, stirring occasionally, until the chocolate melts, about 2 minutes. Save the rest of the milk mixture.
2. While the chocolate melts, whisk the cornstarch and 2 Tbsp. cocoa powder together in a small bowl. Whisk in 1/4 cup of the saved milk mixture before whisking in the rest.
3. Once the chocolate has melted, add the cocoa mixture, espresso, sugar and salt. Cook with frequent stirring until the liquid starts to boil and thicken, about 4 minutes. Take the saucepan off the heat and add the amaro.
4. Portion the mocha into mugs, add whipped cream on top and dust with cocoa powder. Serve it with the caramelized brioche.