Italian Chocolate Maritozzi Buns (Print View)
Soft cocoa Italian buns filled with rich chocolate whipped cream—a decadent Roman pastry treat.
# 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 (0.25 oz) 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 1 tablespoon heavy cream
11 - 2.8 oz dark chocolate (60–70% cocoa), finely chopped
12 - 2 tablespoons powdered sugar
→ Decoration
13 - Powdered sugar, for dusting
# Step-by-Step Directions:
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 along with the softened butter, egg, and orange zest. Stir vigorously until a sticky, cohesive dough comes together.
03 - Turn the dough onto a lightly floured surface and knead for approximately 10 minutes 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 let it rest in a warm, draft-free spot for 1 to 1 1/2 hours until doubled in volume.
05 - Gently deflate the dough and divide it into 8 equal portions. Shape each into an oval bun and arrange on a parchment-lined baking sheet, leaving space between them. 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 springy 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 it over the finely chopped dark chocolate and stir until a smooth ganache forms. Allow to cool to room temperature. Whip the remaining heavy cream with the powdered sugar to stiff peaks, then gently fold in the cooled ganache until uniformly combined.
08 - Using a sharp knife, slice each cooled bun lengthwise, leaving one side attached as a hinge. Generously pipe or spoon the chocolate whipped cream into each opening.
09 - Dust the filled maritozzi generously with powdered sugar and serve immediately.
# Expert Suggestions:
01 -
- The cocoa dough bakes into something that tastes like a brownie married a dinner roll, and somehow that combination is pure magic.
- Filling them feels like sculpting edible art, and watching peoples faces when they bite into one is genuinely unforgettable.
02 -
- The dough will feel sticky at first and you will be tempted to add more flour, but resist that urge because extra flour makes the buns dense and dry instead of soft and pillowy.
- Letting the chocolate cream mixture cool completely before folding it into the whipped cream is non negotiable, because warm chocolate will deflate everything you just whipped into existence.
03 -
- Measure the cocoa powder with the same care you would measure flour, spooning and leveling rather than packing, because too much cocoa dries out the dough irreversibly.
- Dust your hands with cocoa powder instead of flour when shaping the buns, because this keeps the color deep and rich without leaving pale floury patches on the surface.