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Chocolate Maritozzi

Decadent Chocolate Maritozzi: Soft Italian Delights Await

Chocolate Maritozzi are soft Italian pastries filled with luscious chocolate whipped cream, perfect for brunch or dessert.
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Prep Time 30 minutes
Cook Time 18 minutes
Rising Time 2 hours
Total Time 2 hours 48 minutes
Servings: 12 pastries
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 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.
For the Whipped Cream Filling
  • 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.

Equipment

  • Stand Mixer
  • Baking Sheet
  • piping bag
  • Mixing Bowl

Method
 

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

Nutrition

Serving: 1pastryCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 50mgIron: 1.5mg

Notes

Store unfilled Chocolate Maritozzi at room temperature for up to 3 days; filled pastries should be refrigerated and eaten within 2 days.

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