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Easy Chocolate Cream Buns (Maritozzi) Recipe

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4.2 from 4 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian

Find it online: https://cozykitchenbymaya.com/easy-chocolate-cream-buns-maritozzi-recipe/