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Chocolate-Filled Braid

Chocolate-Filled Braid
Makes:
36 slices total (2 braids)
Prep Time:
30
minutes
Total Time:
75
minutes
based on
61 reviews
This Chocolate-Filled Braid is a perfect pair with steaming hot coffee. This attractive and wonderfully tasty recipe is perfect for brunch. Created by Kimberly Betz, Indiana, PA.

In this recipe:



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Ingredients:

  • CHOCOLATE FILLING
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 2/3 cup (5-fl. oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1/4 cup granulated sugar
  • 1 cup chopped walnuts
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • BRAID
  • 5 3/4 to 6 1/4 cups all-purpose flour, divided
  • 1/4 cup granulated sugar
  • 2 pkgs. (1/4 oz. each) active-dry or fast-rising yeast
  • 1 teaspoon salt
  • 1 cup milk
  • 1 cup (2 sticks) butter
  • 1/2 cup water
  • 2 large eggs
  • ICING
  • 2 cups sifted powdered sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 cup milk, (just enough for drizzling consistency)

Directions:

FOR CHOCOLATE FILLING:
HEAT
morsels, evaporated milk and 1/4 cup granulated sugar in small saucepan until morsels are melted and mixture is smooth; remove from heat. Stir in nuts, 2 teaspoons vanilla extract and cinnamon.

FOR BRAID:
COMBINE
4 cups flour, 1/4 cup granulated sugar, yeast and salt in large mixer bowl.

HEAT milk, butter and water just until warm (120° F. to 130° F.) and butter almost melts. Add milk mixture to flour mixture; add eggs. Beat on low speed for 30 seconds, scraping bowl often. Beat on high speed for 3 minutes. Stir in as much of remaining flour as possible.

TURN dough out onto slightly floured surface. Knead in remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Cover; let rest for 10 minutes.

PREHEAT oven to 375° F. Line two baking sheets with foil.

DIVIDE dough in half. Roll half of dough into 18 x 10-inch rectangle. Place dough on one prepared baking sheet. Spread half of chocolate filling lengthwise down center of dough. Cut 1-inch wide diagonal strips on both sides of dough to within 3/4 inch of filling. Crisscross dough strips over filling. Leave as long braid or bring ends together to form a ring, pinching ends to seal. Repeat with remaining dough and filling. Cover; let rise in warm place for 15 minutes.

BAKE for 35 to 40 minutes until golden brown; cool completely on baking sheet on wire rack.

FOR ICING:
COMBINE
powdered sugar, 2 tablespoons melted butter and remaining vanilla extract in small bowl. Slowly add enough milk for drizzling consistency; stir. Drizzle icing over braids. Cut into slices.


Reviews:

Review This Recipe
  •  Star(s)

    Easy bread to make

    Chrissy Spencer from Littleton, CO

    I made this bread with blueberry pie filling instead of the chocolate and thought it was pretty good. I would like to go even further and maybe add a cream cheese mixture in with the fruit middle. My coworkers enjoyed it though.

  •  Star(s)

    Awsome bread

    naomi winkel from HARBOR BEACH, MI

    I made this last night and it tasted great. I wanted to make it for our bible study we attend tonight, but I just had to try a piece. It was awsome tasting. I was able to make two breads because I have a little oven. I'm excited to my bible study to taste it and also my parents(that will be coming to our house tomorrow.)Thanks so much for this recipe. Also I made this while our children were taking a nap. I enjoyed making it.

  •  Star(s)

    Chocolate-Filled Braid

    JUDY OWENS from COLUMBIA, MO

    This was wonderful. It didn't take long to make, looked impressive and tasted marvelous. The 2 loaves were huge and the chocolate filling was heavenly.

  •  Star(s)

    absolutely delicious

    Marivic Miranda from Lacolle, PQ

    My husband loves this recipe very much. Sure, I'll make this over and over again. Execellent.

  •  Star(s)

    chocolate- filled braid

    patricia johnson from LUFKIN, TX

    this was very good, and easy to make. my kids want me to make it for breakfast. they want to take it to school for snack.

  •  Star(s)

    Very good

    S Lewis from HOUSTON, TX

    My husband loved this and I sent one home with my daughter. This was very good and made a nice presentation however next time I think I will brush the braid with butter or egg prior to baking and I will use milk chocolate rather than semisweet chips for the filling or maybe cream cheese as someone suggested perhaps with mini chips in the cream cheese.

  •  Star(s)

    Chocolate-filled Braid

    Jeannine Jeannine from NEWBURGH, NY

    Very tasty! Tried as something different for company which they liked. The braid was difficult for me & didn't look like the picture but it was edible.

  •  Star(s)

    Chocolate Bread Great

    Sheryl Scott from OLATHE, KS

    It did take a little extra work but it was worth it. I bake a lot and my son said this one his favorite thing I've ever made.

  •  Star(s)

    Chocolate for Breakfast

    m fitzler from OMAHA, NE

    My kids (and husband) LOVED this! Who says you can't have chocolate for breakfast--not me!

  •  Star(s)

    Chocolate Filled Braid

    BARBARA CRAIG from GREENVILLE, TX

    I have made this with a fruit filling and my family loved that. I think the chocola-holics will love this even more

  •  Star(s)

    SWEET TREAT

    Diane Anderson from BATAVIA, IL

    A very Sweet Treat! I cheated and used a ready made sheet pastry, but Braid turned out very well. Will make again.

  •  Star(s)

    Excellent

    Tiffany Morris from Roy, WA

    This recipe is very good, especially to serve at a brunch or, like I did, my sister in law's baby shower. It was a hit!

  •  Star(s)

    Yummie

    Sarah Marrella from ENFIELD, CT

    I thought this bread was so yummie! It actually wasn't as challanging as I thought it would be. Everyone that I served it to loved it!

  •  Star(s)

    Worth the effort!

    Shiela Ginn from Roscoe, IL

    While it was not too difficult it did take some time to make. But it was worth every minute! This is something everyone in my house loved. They are all asking me to make it again!

  •  Star(s)

    chocolate braid

    ANNE LANGEWISCH from GREENSBORO, NC

    This would be good too with a poppyseed or a cream cheese filling instead of the chocolate. Creame cheese could make it a Spring-like Easter or May Day breakfast treat.

  •  Star(s)

    A Taste of Heaven

    Faith Adrian from NEW BERN, NC

    This is indeed challenging but worth every effort and minute. I made it exactly as the recipe called for and it lasted one day in my house. I made it again but this time I substituted a little bit of oatflour so I don't feel so guilty. It still came out good and still only lasted one day. Thanks Nestles

  •  Star(s)

    Trouble with Chocolate-Filled Braid

    Charles Slagle from WILDOMAR, CA

    I tried this at home and just had to make one to share with the people at work. Now I am in trouble because I don't bring it in often enough. This braid is truly wonderful.

  •  Star(s)

    Chocolate lovers delite

    Evonne Robertson from FRASER, MI

    I really loved the chocolate filled braid. I did add some chocolate to the frosting and it was great.

  •  Star(s)

    DELICIOUS!!!!

    Sandra Clements from JACKSON, MO

    Couldn't wait to try this, anything chocolate is #1 in my book. It was actually simple to make and everyone loved it. I will definitely make it again.

  •  Star(s)

    perfect

    Nancy Snow from BURLINGTON, KY

    Takes a bit of time but well worth it. Great potluck dessert. Add nuts (I used pecans), and drizzled white and dark chocolate on top. It was a big hit.

  •  Star(s)

    Fabulous!

    Susan Britt from WEYERS CAVE, VA

    This braid is relatively quick to make for a yeast bread and is absolutely delicious! Everyone I've made it for has just raved about how good it is. This is a keeper!

  •  Star(s)

    Chocolate Filled Braid - Very Delicious

    David Ramos from COLORADO SPRINGS, CO

    This was a recipe I had to try last weekend. Though it's rated as "challenging," the recipe is fairly straightforward. It's mostly being organized. (Instead of the drizzle frosting provided in the recipe, I made a chocolate ganache to drizzle on top.) Anyone who enjoys baking should try this recipe, especially if you enjoy chocolate.

  •  Star(s)

    A Market Success w/Chocolate-Filled Braid

    Jan Tebbutt from Gettysburg, PA

    I can't keep up with the Saturday Market baking when it comes to this braid, I sell out every week. Bless the creator of this wonderful recipe for the taste & flavor and really I didn't find it to difficult to make. I loved the not so sweet taste; I do some with and without the nuts for those who have nut allergies! Accolades to you for this one!!

  •  Star(s)

    awesome dessert

    Amy Good from KEESEVILLE, NY

    My girlfriend made this the other day and had me try it it was awesome. of course I have always liked anything chocolate so it was right up my alley

  •  Star(s)

    Pastry shop cooking

    JOYCE HURD from HUDSON, NH

    This was a good recipe---not only does it taste wonderful, you almost have a guilty pleasure eating it, but the presentation made it looked like it took hours to make. My dinner guests were quite impressed.

  •  Star(s)

    Not Bad!

    Ginger Grospitch from VERNON, CT

    I replaced the walnuts with pecans (a personal preference). This was really good. If you are experienced with baking bread, it's not all that hard to make either. This recipe is a keeper!

  •  Star(s)

    such a good deserts

    carla marshall from BELLE FOURCHE, SD

    This is so good and so fun to make too. My kids just love to help. I just love the filling and and the topping.

  •  Star(s)

    Wonderful

    Nicole OConnor from Milford, PA

    This was absolutely great. Can't wait to make it again.

  •  Star(s)

    chocolate-filled braid

    elaine hilton from little falls, NJ

    Delicious!! What a joy to make and eat. Great to eat ANYTIME. Everyone will LOVE this treat.

  •  Star(s)

    Debi Selfon, E.R., Tn.

    Debi Selfon from EAST RIDGE, TN

    This is great, and I am always looking for something new and exciting for a treat to make. I know that it will be a great one. I would add more pecans to mine, and may even sprinkle some on top.

  •  Star(s)

    Not quite a chocolate croissant, but really good

    Vicki DeSormier from SANFORD, FL

    I love chocolate croissants, and I was not sure I wanted to try this, but I did and I'm glad. It's really good!

  •  Star(s)

    Chocolate-Filled Braid

    Laura Cleveland from MOKENA, IL

    This is a delicious treat - great for brunch!

  •  Star(s)

    Family Raves

    Kelsey Garton from SULPHUR, LA

    I used the chocolatier squares, doubled the recipe and made four braids. 2 for my family and 2 to take to work. For a holiday twist, I used red and green granulated sugar baked on the bread with an egg wash. They came out beautifully. Oh! and they were delicious too.

  •  Star(s)

    CHOCOLATE FILLED BRAID

    ROSEMARIE LUEVANO from SAN ANTONIO, TX

    TRIED THIS DURING THE HOLIDAYS AND IT WAS A GREAT HIT, ADDED PECANS TO THE FILLING AND IT MADE IT TASTE GREAT

  •  Star(s)

    Chocolate Filled Braid

    kathleen stewart from KANSAS CITY, MO

    I made this last night as a trial run for a bridal shower brunch next week. I usually do not double any recipe with yeast in it because of the delicate nature of the yeast. Therefore I made it twice. In one I put Kahula in the icing and the other I put Grand Marnier. They were PERFECT! Enjoy! Thank you - a lovely way to spoil someone special! I did let it rise just a little longer as well.

  •  Star(s)

    Chocolate filled braid

    Zuha Naeem from

    yeah it was a little tough to make but the end result was a very tasty chocolate desert. i baked it with my friend on her anniversary and was delighted to know that it was a gift worth giving!

  •  Star(s)

    Chocolate-Filled Briad

    CAROL LA BELLA from NORWALK, CT

    I made this for a church supper and everyone loved it. It was very moist and not too sweet. I will definitely make it again.

  •  Star(s)

    Delicious

    Donna Doss from SANFORD, NC

    This braid was good and tasted better on the first day it was made and was not a good leftover item. May want to cut recipe in half because it makes A LOT!

  •  Star(s)

    Very tasty!

    Michelle Casey from Saint Marys, PA

    I made this the week before Easter... just as a trial.... boy did it pass the test! It makes two very nice sized braids. One to keep and one to give away to friends!

  •  Star(s)

    What a great brunch recipe

    Loretta Plizka from MILWAUKEE, WI

    This is a new type of recipe that I tried just for the chocolate filling. Enjoyed it very much and will make it again for the Easter brunch. Not to sweet and just right for a early morning coffee break or a late brunch.

  •  Star(s)

    Chocolate-Filled Braid

    JIM APLIN from ORLANDO, FL

    This recipe is a challenge, but end the end worth every minute of it. Do a double batch. When I made it for the office Mardi Gras celebration 3 1/2 of the 4 made were gone in 2 hours. They are perfect for any get together & worth the extra effort & time to make them.

  •  Star(s)

    Chocolate Braid

    Lisa Kroft from MARION, IN

    This is one of my favorites now, but i also drizzled chocolate over this, along with the white icing and everyone loved it.

  •  Star(s)

    A BIG HIT

    dorothy visinho from EAST PROVIDENCE, RI

    This braid was a big hit at a get together with friends. Everyone who loves chocolate would enjoy this braid.

  •  Star(s)

    Chocolate Filled Braid

    Maxine Gamela from NEW YORK MILLS, NY

    This is a crowd pleaser... a little more time than the average recipe found on this site simply because of the yeast and rising time...but WELL WORTH the extra time !!! My family loved it !!!

  •  Star(s)

    Helpful hint

    Lisa Ahwal from DETROIT, MI

    When cutting the strips for the braid, use kitchen scissors, it makes the task much easier. If you are short on time you can also use frozen bread dough, let it "defrost" until its workable. Then complete the braiding step and let it rise for awhile (watch it or it can really puff up on you)... of course its not quite as flaky and tender, but it works in a time crunch.

  •  Star(s)

    Chocolate-Filled Braid

    Richard Harmon from BROOMFIELD, CO

    Everyone should really try this one with LIGHTLY roasted pecans and or raisins.

  •  Star(s)

    Chocolate-Filled Braid

    Ruth Minsk-Whitehead from OCALA, FL

    This definitely rates more than 5 stars. Reminds of something my Mother made long ago. Delicious!

  •  Star(s)

    WOW!

    Bobbi LaSage from Stony Point , NC

    This wonderful recipe was a complete hit the night we had my husband's boss and his wife over for dinner. They were all simply amazed at my culinary talents, thank you so much guys for making me look so talented!

  •  Star(s)

    Heavenly Braid

    LYNNE LATELLA from PATTERSONVILLE, NY

    This is delicious! The dough is so tender and the filling is outstanding. Adding melted butter to the icing gives it a richer, more interesting flavor. This is fabulous! Everyone who has tried it doesn't ask for the recipe--they just ask me to make it again!

  •  Star(s)

    Choc. Filled Braid (Christmas Style)

    J.E. Cash from ARLINGTON, MA

    This is a great bread and not all that difficult to make at all. Instead of the shape made in the recipe, I shaped it into a cane shape for Christmas. I think it could also be shaped into a wreath and decorated with icing w/ red and green cherries. Will try that way next time.

Nutrition Facts

Serving Size: 1/36 of recipe

Servings Per Recipe: 36 

  • Calories: 250
  • Calories from Fat: 100
  • Total Fat: 12g (18% of DV)
  • Saturated Fat: 6g (30% of DV)
  • Cholesterol: 30mg (10% of DV)
  • Sodium: 115mg (5% of DV)
  • Carbohydrates: 32g (11% of DV)
  • Dietary Fiber: 1g (6% of DV)
  • Sugars: 15g
  • Protein: 4g
  • Vitamin A: 4% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Chocolate-Filled Braid

Ingredients

  • CHOCOLATE FILLING
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 2/3 cup (5-fl. oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1/4 cup granulated sugar
  • 1 cup chopped walnuts
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • BRAID
  • 5 3/4 to 6 1/4 cups all-purpose flour, divided
  • 1/4 cup granulated sugar
  • 2 pkgs. (1/4 oz. each) active-dry or fast-rising yeast
  • 1 teaspoon salt
  • 1 cup milk
  • 1 cup (2 sticks) butter
  • 1/2 cup water
  • 2 large eggs
  • ICING
  • 2 cups sifted powdered sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 cup milk, (just enough for drizzling consistency)

 

Directions

FOR CHOCOLATE FILLING:
HEAT
morsels, evaporated milk and 1/4 cup granulated sugar in small saucepan until morsels are melted and mixture is smooth; remove from heat. Stir in nuts, 2 teaspoons vanilla extract and cinnamon.

FOR BRAID:
COMBINE
4 cups flour, 1/4 cup granulated sugar, yeast and salt in large mixer bowl.

HEAT milk, butter and water just until warm (120° F. to 130° F.) and butter almost melts. Add milk mixture to flour mixture; add eggs. Beat on low speed for 30 seconds, scraping bowl often. Beat on high speed for 3 minutes. Stir in as much of remaining flour as possible.

TURN dough out onto slightly floured surface. Knead in remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Cover; let rest for 10 minutes.

PREHEAT oven to 375° F. Line two baking sheets with foil.

DIVIDE dough in half. Roll half of dough into 18 x 10-inch rectangle. Place dough on one prepared baking sheet. Spread half of chocolate filling lengthwise down center of dough. Cut 1-inch wide diagonal strips on both sides of dough to within 3/4 inch of filling. Crisscross dough strips over filling. Leave as long braid or bring ends together to form a ring, pinching ends to seal. Repeat with remaining dough and filling. Cover; let rise in warm place for 15 minutes.

BAKE for 35 to 40 minutes until golden brown; cool completely on baking sheet on wire rack.

FOR ICING:
COMBINE
powdered sugar, 2 tablespoons melted butter and remaining vanilla extract in small bowl. Slowly add enough milk for drizzling consistency; stir. Drizzle icing over braids. Cut into slices.

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