Name: Decadent Chocolate Maritozzi Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 2 h 45 min
Cuisine: Italian
Ingredients: 2 cups All-Purpose Flour (Substitute with bread flour for a chewier bite.); 1 cup Bread Flour (No direct substitution recommended for desired texture.); 2 teaspoons Instant Yeast (Active dry yeast can be used if proofed first.); 1 tablespoon Granulated Sugar (Can substitute with coconut or brown sugar for different flavors.); 1 teaspoon Salt (Essential and should not be skipped.); 1 teaspoon Vanilla Extract (Use pure vanilla extract for best results.); 2 large Eggs (Can substitute with flax eggs for a vegan option.); 1 cup Milk (Whole or 2%) (Any non-dairy milk can work as a substitute.); 1/4 cup Neutral Oil (Vegetable or Canola) (Any neutral oil can be used.); 1/4 cup Cocoa Powder (Dutch Process) (Regular cocoa powder can be used but will alter the taste slightly.); 1 large Egg (for Wash) (Can omit for a matte appearance.); 1 cup Heavy Whipping Cream (Coconut cream can be substituted for a dairy-free option.); 2 tablespoons Powdered Sugar (Can use less for a lower-sugar option.); 1/4 teaspoon Salt (for Whipped Cream) (Essential for flavor depth.); 1/4 cup Cocoa Powder (for Whipped Cream) (Dutch Process recommended)

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Introduction

Decadent Chocolate Maritozzi are soft, fluffy Italian sweet buns filled with rich chocolate whipped cream. These delightful treats combine a tender cocoa-flavored dough with creamy filling, perfect for a special breakfast or an indulgent snack.

A close-up of four round chocolate-covered desserts on a white plate, each coated with a smooth, glossy dark chocolate layer and dusted with fine white powdered sugar on top. One dessert is cut open, showing two thick dark chocolate cake layers sandwiching a rich, creamy milk chocolate filling with a smooth texture. The background has a white marbled texture, adding a subtle contrast to the dark tones of the desserts. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups All-Purpose Flour (Substitute with bread flour for a chewier bite)
1 cup Bread Flour (No direct substitution recommended for desired texture)
2 teaspoons Instant Yeast (Active dry yeast can be used if proofed first)
1 tablespoon Granulated Sugar (Can substitute with coconut or brown sugar for different flavors)
1 teaspoon Salt (Essential and should not be skipped)
1 teaspoon Vanilla (Use pure vanilla extract for best results)
2 large Eggs (Can substitute with flax eggs for a vegan option)
1 cup Milk (Whole or 2%) (Any non-dairy milk can work as a substitute)
1/4 cup Neutral Oil (Vegetable or Canola) (Any neutral oil can be used)
1/4 cup Cocoa Powder (Dutch Process) (Regular cocoa powder can be used but will alter the taste slightly)
1 large Egg (for Wash) (Can omit for a matte appearance)
1 cup Heavy Whipping Cream (Coconut cream can be substituted for a dairy-free option)
2 tablespoons Powdered Sugar (Can use less for a lower-sugar option)
1/4 teaspoon Salt (for Whipped Cream) (Essential for flavor depth)

Instructions

Step 1: In a stand mixer, combine all the dough ingredients and knead on medium speed for about 8-10 minutes until the dough is smooth and slightly sticky.
Step 2: Transfer the dough to a greased bowl, cover with a towel, and let it rise for 1-2 hours until doubled in size.
Step 3: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 4: Punch down the risen dough, divide it into 8-12 equal pieces, shape each into a ball, and let them rise again for 30-60 minutes.
Step 5: Brush each bun with the egg wash for a shiny finish, or omit for a matte look, then bake for 16-18 minutes until golden brown.
Step 6: While the buns cool, prepare the chocolate whipped cream by whipping heavy cream with cocoa powder, powdered sugar, and salt until stiff peaks form.
Step 7: Slice each cooled bun partially open, fill generously with the chocolate whipped cream, and dust with powdered sugar before serving.

Tips & Variations

For a chewier texture, replace all-purpose flour with bread flour completely.
Use coconut cream and flax eggs for a delicious vegan version.
Adjust the sweetness in the whipped cream by reducing the powdered sugar if preferred.
Try adding a hint of espresso powder to the whipped cream for a mocha twist.

Storage

Store leftover buns in an airtight container at room temperature for up to 2 days. The whipped cream filling is best added just before serving. You can refrigerate the unfilled buns for up to 3 days, and reheat gently before filling. Avoid storing filled buns for long to maintain the cream’s texture.

How to Serve

This image shows three round chocolate desserts on a white plate with a thin brown edge, placed on a white marbled surface. Each dessert has a smooth, shiny dark brown chocolate outer layer dusted with a light sprinkle of white powdered sugar on top. One dessert is cut in half, revealing three layers inside: a soft dark brown cake layer on the outside, a thick, glossy dark chocolate layer in the middle, and a creamy white filling at the bottom. The chocolate layers look rich and smooth, while the cake layer looks soft and moist. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast, but it needs to be proofed first by dissolving it in warm milk with a bit of sugar until it becomes frothy before adding it to the dough.

How do I make this recipe vegan?

Substitute the eggs with flax eggs and use coconut cream instead of heavy whipping cream. Also, replace dairy milk with any plant-based milk to keep it vegan-friendly.