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1
Chop the chocolate into small bits and set aside.
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2
Mix together the mascarpone and almond extract and set aside.
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3
Cut the panettone or brioche into 16 equal slices discarding the ends.
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4
Remove the crust squaring the slices off as much as possible.
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5
Lay 8 slices of brioche out on the work surface.
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6
Spread the mascarpone mixture on the slices, then sprinkle over the chocolate bits.
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7
Cover with the remaining slices of brioche to create sandwiches.
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8
You may wrap the sandwiches up in plastic film and refrigerate for a few hours or proceed with recipe.
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9
In a mixing bowl, whisk together the eggs, sugar, vanilla, and 1 1/2 cups of the heavy cream.
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10
Set aside.
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11
Whip the remaining cup of heavy cream into stiff peaks, cover, and refrigerate until ready to use.
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12
Melt 1 tablespoon of butter in a large nonstick skillet over moderate heat.
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13
Dip each sandwich into the egg mixture to saturate the bread allowing any excess to drip back into the bowl.
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14
Transfer to the skillet.
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15
Dip and add only as many sandwiches as fit into the skillet in 1 layer.
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16
Saute gently until the bottom is golden, about 3 minutes.
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17
With a spatula turn the sandwiches and continue to saute until the second side is golden and the chocolate in the center has melted.
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18
Transfer the sandwiches to a warm platter as they are done.
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19
Add more butter to the skillet and continue to dip the sandwiches in the egg mixture and saute them until all the sandwiches are cooked.
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20
Serve the sandwiches on individual dessert plates and garnish with a dollop of whipped cream and a dusting of confectioners' sugar.
