If you’re looking for a truly delightful treat that combines the pillowy softness of brioche with the decadent richness of chocolate, then you absolutely must try this Easy Chocolate Cream Buns (Maritozzi) Recipe. These Italian-inspired buns are filled with a luscious chocolate mousse and dipped in a shiny chocolate glaze, making every bite a heavenly experience. Perfect for any occasion, this recipe is straightforward yet impressively indulgent, guaranteed to impress friends and family alike.
Ingredients You'll Need
These simple ingredients come together beautifully to create a perfect balance of flavor and texture. Each item is essential—whether it's the sweet, soft rolls providing the base or the creamy chocolate filling that brings everything to life.
- 12 King's Hawaiian Original Hawaiian Sweet Rolls: These rolls are soft, slightly sweet, and perfect for holding the rich chocolate cream without overpowering it.
- 150g chocolate (Cadbury Dairy Milk preferred), chopped: High-quality chocolate is key to the smooth ganache and luscious mousse filling.
- ½ cup heavy cream (120g): Heated to create a silky ganache when poured over chopped chocolate.
- ⅔ cup heavy cream, chilled (160g): Whipped to stiff peaks to aerate the mousse-like filling, adding lightness and richness.
- 150g chocolate for glaze: Melted chocolate for that irresistibly shiny exterior coat on the buns.
- 75g butter: Added to the chocolate glaze for smoothness and a glossy finish.
How to Make Easy Chocolate Cream Buns (Maritozzi) Recipe
Step 1: Prepare the Chocolate Cream Filling
Start by bringing the ½ cup of heavy cream to a gentle boil. As soon as it begins to simmer, remove it from heat—this ensures the cream is hot enough to melt the chocolate without scorching it. Pour the hot cream over the chopped chocolate in a bowl, then cover and let it sit for 5 minutes. After this rest, stir gently until you achieve a smooth and shiny ganache. Set it aside to cool for about 10 minutes.
Step 2: Whip the Heavy Cream
While the ganache cools, take the ⅔ cup of chilled heavy cream and whip it until stiff peaks form. This step is crucial for the mousse texture; just be careful not to overwhip, which can cause the cream to become grainy. The stiff whipped cream will lighten the dense ganache and give the filling that perfect airy softness.
Step 3: Combine Ganache and Whipped Cream
Fold the whipped cream gently into the cooled ganache in two to three parts. Use a spatula to carefully incorporate the cream without deflating it, maintaining that luscious mousse consistency. Once fully combined, refrigerate the mixture for at least 20 minutes or until it becomes thick enough to pipe into the buns.
Step 4: Prepare the Buns
Slice the Hawaiian sweet rolls horizontally, creating a pocket for the scrumptious chocolate cream filling. The softness of the rolls makes them easy to open without tearing and provides a perfect canvas for the luxurious mousse.
Step 5: Make the Chocolate Glaze
In a heatproof bowl, melt 150g of chocolate with 75g butter over a gentle heat or double boiler. Stir continuously until the mixture is glossy and smooth. This glaze adds a shiny, indulgent coating that complements the rich filling beautifully.
Step 6: Assemble and Glaze the Buns
Pipe the chocolate cream generously into each bun. Then dip or drizzle one side of each bun into the warm chocolate glaze to coat it. Allow the glaze to set slightly before serving, so each bun holds its glossy finish while still being soft and creamy inside.
How to Serve Easy Chocolate Cream Buns (Maritozzi) Recipe
Garnishes
To make these buns look even more inviting, dust a light sprinkle of powdered sugar over the top or add a few chocolate shavings. Fresh berries or a mint leaf can also add a pop of color and fresh flavor contrast that brightens the intense chocolate sensibility.
Side Dishes
Serve these chocolate cream buns with a cup of strong espresso or creamy cappuccino for an authentic Italian experience. Alternatively, a glass of cold milk or a refreshing berry compote would balance the richness of the chocolate mousse delightfully.
Creative Ways to Present
To impress guests, serve the Easy Chocolate Cream Buns (Maritozzi) Recipe on a beautiful marble board—just like the photo inspiration you might have seen. You can also place the buns in decorative paper liners or tie each with a thin ribbon for a charming gift presentation.
Make Ahead and Storage
Storing Leftovers
Keep any leftover buns in an airtight container in the refrigerator for up to 2 days. The chocolate cream filling will stay fresh and maintain its texture, though the glaze might soften slightly.
Freezing
If you want to enjoy these buns later, freeze them before glazing. Wrap each bun tightly in plastic wrap and place them in a freezer-safe bag. They can be kept for up to 1 month. When ready to eat, thaw overnight in the fridge and then prepare the glaze fresh before serving.
Reheating
For best results, reheat the thawed buns briefly in a warm oven (around 160°C/320°F) for five minutes to bring back their softness. Avoid microwaving, as this can melt the filling unevenly. Re-glaze after warming to restore that shiny chocolate finish.
FAQs
Can I use other types of bread instead of King's Hawaiian rolls?
Absolutely! While King's Hawaiian rolls are perfect for their sweet and fluffy texture, you can use any soft brioche rolls or slider buns. Just make sure they are slightly sweet to complement the chocolate cream filling.
What kind of chocolate works best for this recipe?
Cadbury Dairy Milk chocolate is preferred for its smoothness and creamy flavor, but you can substitute with any good-quality milk or semi-sweet chocolate depending on your taste preference.
Can I make the chocolate cream in advance?
Yes, you can prepare the chocolate cream a few hours ahead or even the day before. Just cover and keep it refrigerated, then whip or stir before piping it into the buns to refresh the texture.
Is this recipe suitable for beginners?
Definitely! This Easy Chocolate Cream Buns (Maritozzi) Recipe is designed to be straightforward and forgiving. The steps are simple, and the results are impressive even if you’re new to baking or chocolate making.
How long should I chill the chocolate cream before piping?
At least 20 minutes is ideal, but feel free to refrigerate longer if you want a firmer consistency. It should be thick yet soft enough to pipe smoothly into the buns.
Final Thoughts
This Easy Chocolate Cream Buns (Maritozzi) Recipe is one of those delightful discoveries that make you smile with every bite. The balance between the soft, fluffy buns, the rich yet airy chocolate mousse, and the shiny chocolate glaze creates an unforgettable treat. I encourage you to try making these at home—it’s a wonderful way to indulge, impress, and savor the simple magic of good chocolate and bread coming together. Trust me, once you make them, they will become a favorite go-to dessert or snack!
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Easy Chocolate Cream Buns (Maritozzi) Recipe
Delight in these easy-to-make Chocolate Cream Buns, a luscious twist on the classic Italian Maritozzi. Soft brioche rolls are filled with a smooth and airy chocolate mousse made from rich Cadbury Dairy Milk chocolate and whipped cream. Finished by dipping the sides in a shiny, luscious chocolate glaze, these buns are perfect for an indulgent dessert or a decadent snack.
- Total Time: 1 hour
- Yield: 12 small buns
Ingredients
For the Buns
- 12 King's Hawaiian Original Hawaiian Sweet Rolls (1 pack) or any brioche rolls/sliders
Chocolate Cream
- 150g Cadbury Dairy Milk chocolate, chopped
- ½ cup (120g) heavy cream
- ⅔ cup (160g) chilled heavy cream
Chocolate Glaze
- 150g chocolate
- 75g butter
Instructions
- Prepare the Chocolate Ganache: In a small saucepan, bring ½ cup (120g) of heavy cream to a boil. Once it starts to simmer, remove it from heat immediately. Pour the hot cream over the chopped 150g of Cadbury Dairy Milk chocolate placed in a heat-resistant bowl. Cover the bowl and let it sit for 5 minutes, allowing the chocolate to soften. Then stir gently until the mixture becomes a smooth and shiny ganache. Let this cool for 10 minutes.
- Whip the Heavy Cream: In a separate chilled bowl, whip the ⅔ cup (160g) of cold heavy cream using a hand mixer or stand mixer until it forms stiff peaks. Be careful not to overwhip to avoid turning it into butter.
- Combine Ganache and Whipped Cream: Fold the whipped cream gently into the cooled ganache in 2-3 additions. Use a spatula to carefully fold the mixture to maintain the airiness of the whipped cream, forming a light and mousse-like chocolate cream.
- Chill the Chocolate Cream: Refrigerate the combined chocolate cream for at least 20 minutes or longer until it reaches a pipeable consistency for filling the buns.
- Prepare Chocolate Glaze: Melt 150g chocolate and 75g butter together over a double boiler or in short bursts in the microwave, stirring frequently until smooth and glossy. Set aside to cool slightly while preparing the buns.
- Assemble the Buns: Slice each brioche bun horizontally to create a pocket or an opening. Using a piping bag fitted with a round tip, fill each bun generously with the chilled chocolate mousse cream.
- Dip in Chocolate Glaze: Carefully dip or drizzle one side of each filled bun into the warm chocolate glaze to coat it evenly, giving a shiny chocolate finish. Allow the glaze to set slightly before serving.
- Serve: Arrange the chocolate cream buns on a serving board and enjoy them fresh. They can be refrigerated for a few hours but are best served within a day for optimal texture.
Notes
- Use good quality chocolate like Cadbury Dairy Milk for a rich and smooth chocolate cream.
- Ensure the heavy cream for whipping is well chilled for better whipping results.
- Don't overmix the whipped cream into the ganache to preserve its airy texture.
- If the chocolate glaze thickens too much, gently reheat it to regain a pourable consistency.
- These buns are best enjoyed fresh but can be refrigerated in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
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