Easy Chocolate Cream Buns (Maritozzi) Recipe
These easy chocolate cream buns, inspired by Italian Maritozzi, feature soft brioche rolls filled with a luscious and airy chocolate mousse cream, and dipped in a glossy chocolate glaze. With just a few simple ingredients, this elegant dessert combines a rich chocolate ganache cream with a light whipped texture, making it perfect for any special occasion or an indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour including chilling and cooling
- Yield: 12 small buns
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-inspired
Ingredients
For the Buns:
- 12 King's Hawaiian Original Hawaiian Sweet Rolls (1 pack) or any brioche rolls/sliders
Chocolate Cream:
- 150g chocolate (Cadbury dairy milk preferred), chopped
- ½ cup heavy cream (120g)
- ⅔ cup heavy cream, chilled (160g)
Chocolate Glaze:
- 150g chocolate
- 75g butter
Instructions
- Prepare the Chocolate Ganache: Bring ½ cup (120g) of heavy cream to a boil, remove from heat as soon as it starts to simmer. Pour the hot cream over 150g chopped chocolate in a bowl, cover for 5 minutes, then stir gently until it forms a smooth, shiny ganache. Let it cool for 10 minutes.
- Whip the Cold Cream: In a separate chilled bowl, whisk ⅔ cup (160g) of cold heavy cream until stiff peaks form, being careful not to over whip.
- Fold Cream into Ganache: Add the whipped cream to the cooled ganache in 2-3 additions, gently folding each time to keep the mousse light and airy without knocking out air.
- Chill the Chocolate Cream: Refrigerate the mousse-like chocolate cream for 20 minutes or until it reaches a pipeable consistency.
- Prepare the Chocolate Glaze: Melt 150g chocolate with 75g butter together until smooth and shiny. Set aside to cool slightly but remain pourable.
- Assemble the Buns: Slice each bun horizontally without cutting all the way through. Pipe a generous amount of the chocolate cream inside each bun.
- Dip in Chocolate Glaze: Dip or brush the sides of each filled bun with the glossy chocolate glaze for that beautiful shiny finish.
- Serve: Arrange on a marble serving board or platter and enjoy immediately, or refrigerate briefly to firm up the cream as desired.
Notes
- Use good quality chocolate like Cadbury Dairy Milk for the best flavor and smoothness.
- If you don’t have King's Hawaiian rolls, any soft brioche or slider buns will work well.
- Make sure the heavy cream for whipping is very cold to achieve stiff peaks easily.
- Do not overmix when folding the whipped cream into ganache or the cream will lose its light texture.
- The glaze can be made ahead and gently reheated to keep it smooth for dipping.
- Serve shortly after assembling for best texture; refrigeration overnight may slightly change the bun texture.
