Hot Chocolate French Toast & Chocolate Ganache

One day I was scrolling through tumblr and I came across a nutella stuffed French Toast and I was like OMG!

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I was thinking maybe I can stuff it with chocolate and coat it with chocolate and then I will get chocolate heaven 😍

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This is the best French Toast ever.

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With reference to my basic French Toast recipe and hot chocolate recipe, this Hot Chocolate French Toast is born.

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It tasted so damn sinful but it’s actually good for you. Just like every other recipes on my blog πŸ˜‰

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I feel that I should attempt a vegan version so that more of you can try this amazing chocolate paradise. I had failed so many times making vegan french toast. I was so happy when I succeeded for this. Hehe. NON STICK VEGAN FRENCH TOAST !!!!!

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The vegan version is so yummy as well I just can’t.

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Stuffed with chocolate ganache. No words.

CHOCOLATE GANACHE
1/4c non dairy milk
1 tsp coconut oil
1/2c chocolate chips (vegan, if necessary)
Whisk your milk and oil in a small pot. Whisk very well then bring to near boiling.
Gather your chocolate in a medium bowl. Pour hot “buttermilk” over your chocolate and let sit for 30 seconds before you start to stir. Stir until very smooth.
Transfer to an air tight jar or container and store in the fridge for 3 to 4 days.
It will harden so let it sit near hot oven or stove before using, if necessary. Microwaving for 10 seconds will also work.
Makes about 1/2c

HOT CHOCOLATE FRENCH TOAST
β–Ά healthy and vegetarian:
2 thick slices or 3 small slices of whole grain bread
1 egg
1/4c non dairy milk
1 tbsp cacao powder or cocoa powder
1 tbsp chocolate chips
1 tbsp pure maple syrup
Prepared chocolate ganache
Bring milk to near boiling and then turn off the heat, whisk in cacao, chocolate chips and stir in maple syrup. Continue stirring until smooth. Let it cool.
After it has cooled, crack an egg and whisk to combine. Pour the mixture onto a shallow plate.
Generously (and I mean as generously as possible :roll:) spread chocolate ganache onto one side of each bread and sandwich TWO of them together.
IF USING 3 SMALL SLICES (like me):
Dip one side of the SANDWICH into the mixture for about 30 seconds, then put it on TOP of the THIRD slice. (on the side with chocolate ganache) You should have a triple decker sandwich with both TOP and BOTTOM un-dipped.
Dip the TRIPLE decker SANDWICH into the mixture. Cover and transfer to the fridge. After 20 minutes, flip it over and let sit for another 20 minutes or overnight.
IF USING TWO THICK SLICES:
Dip the sandwich into the mixture. Cover and transfer to the fridge. After 20 minutes, flip your sandwich over and let sit for another 20 minutes or overnight.
When ready to cook, preheat your pan and grease with oil (I used coconut oil) over medium low heat. If you’re worried that your French Toast won’t be cooked through, preheat your oven to 150Β°C.
Gently transfer the sandwich to your well heated pan and let it fry for at least 2 minutes before flipping.
I coated the sides of my sandwich with the leftover mixture so I kinda fried the sides as well. Just be sure to support it when you let it stand on the side.
If using the oven, bake your French Toast for no more than 5 minutes.

β–Ά healthy and vegan:
2 thick slices or 3 small slices of whole grain bread
1 tsp chia seeds (Preferably black so it can’t be seen. You can choose to grind it as well.)
1 tbsp oat flour (pulse rolled oats into flour in a food processor. You can make one big batch and store in an air tight container in the fridge or freezer for months!)
1/3c non dairy milkΒ 
1 tbsp cacao powder (cocoa works too)
1 tbsp vegan chocolate chips
1 tbsp pure maple syrup
Prepared vegan chocolate ganache
Bring milk to near boiling and then turn off the heat. Whisk in cacao, chocolate chips and oat flour. Stir in maple syrup and chia seeds until smooth. Pour the mixture onto a shallow plate and let sit for 10 to 15 minutes.
Generously (and I mean as generously as possible :roll:) spread chocolate ganache onto one side of each bread and sandwich TWO of them together.
IF USING 3 SMALL SLICES (like me):
Dip one side of the SANDWICH into the mixture, then put it on TOP of the THIRD slice. (on the side with chocolate ganache) You should have a triple decker sandwich with both TOP and BOTTOM un-dipped.
Dip the TRIPLE decker SANDWICH into the mixture and then flip it over.
IF USING TWO THICK SLICES:
Dip the sandwich into the mixture on both sides.
Preheat your pan and grease with oil (I used coconut oil) over medium low heat. If you’re worried that your French Toast won’t be cooked through, preheat your oven to 150Β°C.
Drop 1/2 tsp of coconut oil onto the centre before gently transferring the sandwich on top and let it fry for at least 2 minutes before flipping.
When ready to flip, drop 1/2 tsp of coconut oil on the side. Lift up your pan and swirl the oil around to get to the sides of your toast. If you’re confident enough, you can skip this step. Test by using your spatula to get under your toast. If it’s a smooth process … then YAY! You don’t have to add more oil.
I coated the sides of my sandwich with the leftover mixture so I kinda fried the sides as well. Just be sure to support it when you let it stand on the side.
If using the oven, bake your French Toast for no more than 5 minutes.

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