Italian Chocolate Maritozzi (Printable)
Soft cocoa Italian sweet buns filled with rich chocolate whipped cream, a decadent Roman pastry.
# What You'll Need:
→ Dough
01 - 2 3/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/4 cup granulated sugar
04 - 1 packet (about 2 1/4 tsp) active dry yeast
05 - 1 pinch salt
06 - 3/4 cup whole milk, lukewarm
07 - 3 1/2 tablespoons unsalted butter, softened
08 - 1 large egg
09 - Zest of 1 orange (optional)
→ Chocolate Filling
10 - 3/4 cup plus 2 tablespoons heavy cream
11 - 5 1/2 ounces dark chocolate (60-70% cocoa), finely chopped
12 - 2 tablespoons powdered sugar
→ Decoration
13 - Powdered sugar, for dusting
# How to Make It:
01 - In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, yeast, and salt until evenly distributed.
02 - Pour in the lukewarm milk along with the softened butter, egg, and orange zest. Stir vigorously until a sticky, cohesive dough comes together.
03 - Turn the dough out onto a lightly floured surface and knead for approximately 10 minutes, working it until it becomes smooth, elastic, and slightly tacky to the touch.
04 - Transfer the dough to a greased bowl, cover with a damp towel or plastic wrap, and set in a warm, draft-free spot for 1 to 1 1/2 hours until the dough has doubled in volume.
05 - Gently punch down the risen dough and divide it into 8 equal portions. Roll each piece into an oval bun and arrange on a parchment-lined baking sheet, leaving space between each. Cover loosely and let proof for another 30 minutes.
06 - While the buns proof, preheat the oven to 350°F. Bake the buns for 18 to 20 minutes until just set and slightly firm to the touch. Transfer to a wire rack and cool completely before filling.
07 - Heat about 3 1/2 tablespoons of the heavy cream in a small saucepan until steaming. Pour over the chopped dark chocolate and stir until a glossy, smooth ganache forms. Let it cool to room temperature. Whip the remaining heavy cream with the powdered sugar to stiff peaks, then gently fold in the cooled chocolate ganache until the mixture is uniform.
08 - Using a sharp 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 and flavor.
# Expert Suggestions:
01 -
- The cocoa infused dough smells incredible while baking and stays tender for hours if you store them right.
- That chocolate whipped cream filling is the kind of thing you will want to eat off a spoon before it ever reaches a bun.
- They look like something from a Roman bakery window but require no special equipment beyond patience and a mixing bowl.
02 -
- Do not rush the first rise because underproofed dough produces dense buns that no amount of cream can rescue.
- The buns should feel barely firm when done, not crusty, because they continue to set as they cool and you want them tender inside.
03 -
- Swapping a quarter of the heavy cream for mascarpone creates a denser, more indulgent filling that holds its shape longer at room temperature.
- A splash of Amaretto or strong espresso stirred into the ganache adds depth without overpowering the chocolate.