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Cook's Note: Mascarpone is similar to cream cheese in flavor (but better) and has the consistency to match.
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It makes a great base for this super-easy yummy filling.
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Combine the mascarpone, heavy cream, orange zest and sugar in a bowl.
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Add the melted chocolate and mix until all the ingredients are incorporated.
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Using an offset spatula or butter knife, take a generous scoop of the chocolate-mascarpone filling, about 2 tablespoons, and slather it on 1 slice of the brioche, and then top with another slice of brioche.
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Repeat with the remaining slices and filling; you will make 6 sandwiches.
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In a shallow dish, whisk together the eggs and half-and-half to make an egg bath.
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(If you don't have half-and-half, milk or heavy cream will work just fine.)
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Preheat the oven to 200 degrees F.
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Preheat a nonstick griddle or large skillet over medium heat.
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Add 1 tablespoon butter to the skillet, moving it around to coat the surface.
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Dip each sandwich in the egg bath, turning over to coat and soak both sides.
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Place the sandwich on the hot griddle.
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(Place only as many sandwiches as will fit easily on the griddle, don't overcrowd.)
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Cook, in batches, until golden, 2 to 3 minutes per side.
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Transfer the sandwiches to an oven-safe platter and cover loosely with foil.
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Place in the oven to keep warm.
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Add more butter to the griddle, as necessary, and cook the remaining sandwiches.
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Cut the sandwiches diagonally in half, and serve 2 to 3 halves per person.
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Dust the sandwich with confectioners' sugar and grate chocolate over the top.
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Ladle a generous portion of the Strawberry Syrup over the sandwiches, or serve alongside for your guests to serve themselves.
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In a large saucepan over high heat, add the strawberries and sugar.
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(A large saucepan is needed just in case the strawberry syrup starts to boil up the sides.)
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If the strawberries are not as ripe or sweet as you like, add 1/3 cup more sugar.
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Add 2/3 cup water, the corn syrup and sea salt to the pan.
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Stir together until the sugar dissolves.
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Bring to a boil and cook for about 5 minutes, stirring occasionally.
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Strain out the strawberries and continue to boil the liquid until the mixture has thickened to a syrupy consistency, another 8 to 10 minutes.
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Stir in the lemon juice and add the strawberries back to the saucepan.
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Gently stir to coat the strawberries in the syrup.
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(The syrup can be stored in an air-tight container in the refrigerator for up to 1 week, or cooled and frozen.)
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Cook's Note: For an orange-lover's option, use fresh orange juice instead of the lemon juice to finish the syrup.
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Alternately, for a rich, adult-friendly sauce, add a splash of orange liqueur, like Grand Marnier, to the sauce.
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Although the alcohol won't completely cook out, most will if cooked a few minutes longer.
