Italian Chocolate Maritozzi (Print Version)
Cocoa-kissed Italian buns stuffed with rich chocolate whipped cream, inspired by classic Roman pastry traditions.
# What You'll Need:
→ Dough
01 - 2¾ cups all-purpose flour
02 - ¼ cup unsweetened cocoa powder
03 - ¼ cup granulated sugar
04 - 1 packet (¼ oz) active dry yeast
05 - 1 pinch salt
06 - ¾ cup whole milk, lukewarm
07 - 3½ tablespoons unsalted butter, softened
08 - 1 large egg
09 - Zest of 1 orange (optional)
→ Chocolate Filling
10 - ¾ cup plus 1 tablespoon heavy cream
11 - 2.8 oz dark chocolate (60–70% cocoa), finely chopped
12 - 2 tablespoons powdered sugar
→ Decoration
13 - Powdered sugar, for dusting
# Directions:
01 - In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, active dry yeast, and salt until evenly distributed.
02 - Pour in the lukewarm milk, add the softened butter, egg, and orange zest. Stir with a wooden spoon or dough hook until a sticky, cohesive dough comes together.
03 - Turn the dough onto a lightly floured surface and knead firmly for about 10 minutes, until the dough becomes smooth, supple, and springs back when pressed.
04 - Transfer the dough to a greased bowl, cover tightly with plastic wrap or a damp towel, and set in a warm, draft-free spot for 1 to 1½ hours until doubled in volume.
05 - Punch down the risen dough and divide into 8 equal portions. Roll each into a plump oval shape and arrange on a parchment-lined baking sheet, spacing them apart. Cover loosely and let proof for 30 minutes until puffed.
06 - Preheat the oven to 350°F (180°C). Bake the buns for 18 to 20 minutes until just set and the tops feel firm to the touch. Transfer to a wire rack and cool completely.
07 - Gently heat about 3 tablespoons of the heavy cream in a small saucepan until steaming. Pour over the chopped dark chocolate and stir until a glossy ganache forms. Let cool to room temperature. Whip the remaining heavy cream with powdered sugar to stiff peaks, then fold in the cooled ganache until uniformly blended.
08 - Using a sharp serrated knife, slice each cooled bun lengthwise, leaving one side attached as a hinge. Pipe or spoon a generous amount of chocolate whipped cream into each bun.
09 - Dust the filled maritozzi generously with powdered sugar and serve immediately for the best texture.
# Expert Tips:
01 -
- The cocoa in the dough turns a simple bun into something that tastes like brownie and brioche had a baby together.
- That chocolate whipped cream filling is absurdly smooth and somehow better than any frosting you have ever made.
- They look impossibly fancy but the whole process is surprisingly forgiving for a yeast dough.
02 -
- If the buns feel even slightly warm when you fill them the cream will melt into a sad puddle, so patience during cooling is non-negotiable.
- The chocolate mixture must be completely cooled before you fold it into the whipped cream or the whole filling will deflate and turn runny.
03 -
- Wet your hands slightly when shaping the buns instead of adding more flour, because extra flour makes them dense and dry.
- A piping bag with a large open star tip makes the filling look professionally swirled and takes exactly thirty extra seconds.