Soft and fluffy chocolate brioche buns filled with luscious chocolate whipped cream, dusted with powdered sugar for an elegant touch. These Italian-inspired treats are perfect for a luxurious breakfast, an indulgent afternoon snack, or a refined dessert.
Why You’ll Love This Recipe
- Rich and Decadent – The combination of chocolate brioche and chocolate whipped cream makes this a dream dessert for chocolate lovers.
- Soft and Airy Texture – The brioche dough yields a light, pillowy bun that melts in your mouth.
- Perfect for Special Occasions – These maritozzi look elegant and taste sophisticated, making them a great choice for celebrations.
- Customizable – You can switch up the flavors by adding different fillings or toppings.
- Make-Ahead Friendly – The brioche buns can be prepared in advance and filled when ready to serve.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Brioche Dough:
- all-purpose flour
- cocoa powder
- granulated sugar
- instant yeast
- salt
- warm milk
- large egg
- vanilla extract
- unsalted butter, softened
For the Chocolate Whipped Cream:
- heavy cream
- powdered sugar
- cocoa powder
- vanilla extract
Directions
- In a bowl, whisk together flour, cocoa powder, sugar, yeast, and salt.
- Add warm milk, egg, and vanilla extract, mixing until a dough forms.
- Knead in softened butter and continue kneading for 8-10 minutes until smooth.
- Cover the dough and let it rise for 1-2 hours, or until doubled in size.
- Divide the dough into 6 equal portions and shape into smooth balls.
- Place them on a baking sheet, cover, and let rise for another 30-45 minutes.
- Preheat the oven to 350°F (175°C) and bake for 15-18 minutes, until firm and golden. Let cool completely.
- For the filling, whip heavy cream, powdered sugar, cocoa powder, and vanilla until stiff peaks form.
- Slice the buns almost in half, fill generously with chocolate whipped cream, and dust with powdered sugar.
Servings and Timing
- Servings: 6 maritozzi
- Prep Time: 20 minutes
- Cooking Time: 18 minutes
- Total Time: 2 hours (including rising time)
- Calories: 290 kcal per serving
Variations
- White Chocolate Filling – Swap the cocoa powder in the whipped cream for melted white chocolate for a sweeter contrast.
- Coffee-Infused – Add a teaspoon of espresso powder to the whipped cream for a mocha twist.
- Nutty Delight – Mix finely chopped hazelnuts or almonds into the filling for extra crunch.
- Fruit Pairing – Add sliced strawberries, raspberries, or cherries to complement the chocolate flavor.
- Vegan Alternative – Use plant-based milk, vegan butter, and coconut whipped cream for a dairy-free version.
Storage/Reheating
- Storing: Store unfilled brioche buns in an airtight container at room temperature for up to 2 days. Once filled, store in the refrigerator for up to 24 hours.
- Freezing: The brioche buns (without filling) can be frozen for up to 2 months. Thaw at room temperature before using.
- Reheating: If desired, warm the unfilled brioche in the oven at 300°F (150°C) for a few minutes before serving.
FAQs
How do I know when the brioche dough has risen enough?
It should double in size and feel airy when gently pressed. The rising time may vary depending on room temperature.
Can I make the brioche dough ahead of time?
Yes, you can refrigerate the dough overnight after the first rise. Let it come to room temperature before shaping and baking.
What can I use instead of cocoa powder in the brioche dough?
You can replace cocoa powder with additional flour for a classic brioche bun, but it will lose the chocolate flavor.
How do I get stiff peaks in whipped cream?
Ensure the cream is very cold, and use a chilled bowl and beaters to help it whip faster.
Can I use store-bought brioche buns?
Yes, but homemade brioche will have a fresher taste and softer texture.
Can I use dark chocolate instead of cocoa powder in the whipped cream?
Yes, melt and cool dark chocolate, then fold it into the whipped cream for a richer texture.
What other fillings can I use?
Mascarpone cream, vanilla custard, or hazelnut spread are delicious alternatives.
Why is my dough too sticky?
If the dough is too sticky, add a little more flour, one tablespoon at a time, until manageable.
Can I make mini maritozzi?
Yes, divide the dough into smaller portions and adjust the baking time accordingly.
How do I prevent the whipped cream from deflating?
Avoid overmixing, and use stabilized whipped cream if you need it to hold its shape longer.
Conclusion
Chocolate maritozzi are a delightful twist on the classic Italian sweet bun, combining rich cocoa flavors with a creamy, airy filling. Whether served as a breakfast treat or a fancy dessert, these soft brioche buns are sure to impress. Enjoy them fresh, experiment with different fillings, and share them with friends and family for a truly indulgent experience.
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PrintChocolate Maritozzi
Soft and fluffy chocolate brioche buns filled with luscious chocolate whipped cream, dusted with powdered sugar for an elegant touch. These indulgent Italian pastries are perfect for a special breakfast or a luxurious dessert.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours (including rising time)
- Yield: 6 maritozzi 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Brioche Dough:
- 2 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/3 cup granulated sugar
- 1 teaspoon instant yeast
- 1/2 teaspoon salt
- 2/3 cup warm milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, softened
For the Chocolate Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 2 tablespoons cocoa powder
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together flour, cocoa powder, sugar, yeast, and salt.
- Add warm milk, egg, and vanilla extract, mixing until a dough forms.
- Knead in softened butter and continue kneading for 8-10 minutes until smooth and elastic.
- Cover the dough and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Divide the dough into 6 equal portions and shape into smooth balls.
- Place them on a baking sheet, cover, and let rise for another 30-45 minutes.
- Preheat the oven to 350°F (175°C) and bake for 15-18 minutes, until firm and golden. Let them cool completely.
- For the filling, whip heavy cream, powdered sugar, cocoa powder, and vanilla until stiff peaks form.
- Slice the buns almost in half, fill generously with chocolate whipped cream, and dust with powdered sugar.
Notes
- For extra richness, add chocolate chips to the dough or drizzle melted chocolate over the finished maritozzi.
- Store leftovers in the fridge for up to 2 days.