Ingredients
- 1/2 Cup mascarpone cheese
- 1 Tbsp. sugar
- 1 Tsp. vanilla extract
- 1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
- 2 Teaspoons butter
- 8 (1/4-inch-thick) slices brioche
- 1/2 bar (2 ounces) semi-sweet chocolate, broken into small pieces
- Powdered sugar, for dusting
Directions
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Combine mascarpone, sugar and vanilla in a small bowl. Place bread slices on work surface. Spread mascarpone mixture on bread, evenly dividing among slices. Top 4 slices each with a single layer raspberries and single layer chocolate pieces. Top each with 1 of remaining bread slices and press down firmly.
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Heat butter in a large nonstick skillet over medium-high until melted. Add sandwiches, in batches if necessary, and cook 3 to 4 minutes or until chocolate is melted and bread is browned on both sides. Remove from pan and cut each sandwich with a special cookie cutter shape. Sprinkle with powdered sugar. Serve immediately.
Nutrition
| Calories | 576.01 | |
|---|---|---|
| Total Fat | 35.78 g | |
| Saturated Fat | 20.65 g | |
| Cholesterol | 75.00 mg | |
| Sodium | 450.47 mg | |
| Total Carbohydrates | 56.97 g | |
| Dietary Fiber | 5.19 g | |
| Protein | 11.36 g | |