Italian Chocolate Maritozzi Buns (Printable)
Cocoa Italian sweet buns filled with rich chocolate whipped cream, a decadent Roman pastry treat.
# What You'll Need:
→ Dough
01 - 2¾ cups all-purpose flour
02 - ¼ cup unsweetened cocoa powder
03 - ¼ cup plus 2 tablespoons 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 - 3 oz dark chocolate (60–70% cocoa), finely chopped
12 - 2 tablespoons powdered sugar
→ Decoration
13 - Powdered sugar, for dusting
# How-To Steps:
01 - In a large mixing bowl, whisk together the flour, cocoa powder, sugar, yeast, and salt until evenly distributed.
02 - Pour in the lukewarm milk, add the softened butter, egg, and orange zest. Stir until a sticky, cohesive dough comes together.
03 - Turn the dough onto a lightly floured surface and knead for approximately 10 minutes until smooth, springy, and elastic.
04 - Transfer the dough to a greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1 to 1½ hours until doubled in bulk.
05 - Punch down the risen dough and divide into 8 equal portions. Shape each into an oval bun and arrange on a parchment-lined baking sheet. Cover loosely and let proof for 30 minutes.
06 - 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.
07 - Heat about 3 tablespoons of the heavy cream in a small saucepan until steaming. Pour over the chopped dark chocolate and stir until a smooth ganache forms. Let cool to room temperature. Whip the remaining cream with powdered sugar to stiff peaks, then gently fold in the chocolate ganache until uniformly combined.
08 - Using a sharp knife, slice each cooled bun lengthwise, leaving one side attached as a hinge. Pipe or spoon the chocolate whipped cream generously into each bun.
09 - Dust the filled maritozzi with powdered sugar and serve immediately.
# Expert Advice:
01 -
- The cocoa dough stays incredibly soft for days if you store them right, which means you can make them ahead for a dinner party without stress.
- Folding melted dark chocolate into whipped cream creates a filling that tastes like the inside of a truffle had a baby with a cloud.
02 -
- Do not overbake these or they will turn dry and cakey instead of soft and pillowy, so pull them out the moment they feel just set when gently pressed.
- The ganache must be completely cool before you fold it into the whipped cream or the whole filling will deflate into a sad puddle.
03 -
- If your kitchen is cold and the dough is not rising, turn your oven on for one minute then shut it off and place the covered bowl inside the gentle warmth works every time.
- Dust your hands with cocoa powder instead of flour when shaping the buns to keep the chocolate color deep and rich all over.