Name: Chocolate Maritozzi Recipe
Prep time: 20 min
Cook time: 16 min
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: 250 g All-Purpose Flour (2 cups + 2 tbsp); 240 g Bread Flour (2 cups); 2½ tsp Instant yeast; 75 g Granulated sugar (generous ⅓ cup); 1 tsp Salt; ½ tbsp Vanilla extract; 2 large Eggs, room temperature; 240 g Whole or 2% milk (1 cup), warm (~95°F); ¼ cup Neutral oil (Vegetable or Canola); 28 g Dutch process cocoa powder (¼ cup); 1 large Egg; 1 tbsp Whole or 2% milk; 2 cups Heavy whipping cream, cold; ⅔ cup Powdered sugar, sifted; 4 tbsp Cocoa powder, sifted; Pinch of salt

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Introduction

Chocolate Maritozzi are soft, sweet Italian buns filled with rich cocoa whipped cream. Perfect as a decadent breakfast treat or afternoon snack, these fluffy buns offer a delightful balance of chocolate flavor and creamy filling.

The image shows four round chocolate cookies on a white plate sitting on a white marbled surface. Each cookie has two thick dark chocolate layers on the top and bottom, with a thick, smooth, creamy light brown chocolate filling layer in the middle. The dark chocolate surfaces of the cookies are dusted with small white powdered sugar specks, adding texture and contrast. The cookies are arranged close to each other, with soft lighting highlighting their shiny, rich, and slightly rough textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g All-purpose flour (2 cups + 2 tbsp)
240 g Bread flour (2 cups)
2½ tsp Instant yeast
75 g Granulated sugar (generous ⅓ cup)
1 tsp Salt
½ tbsp Vanilla extract
2 large Eggs, room temperature
240 g Whole or 2% milk (1 cup, warm ~95°F)
¼ cup Neutral oil (Vegetable or Canola)
28 g Dutch process cocoa powder (¼ cup)

Egg Wash:

1 large Egg
1 tbsp Whole or 2% milk

Whipped Cream Filling:

2 cups Heavy whipping cream, cold
⅔ cup Powdered sugar, sifted
4 tbsp Cocoa powder, sifted
Pinch of salt

Instructions

Step 1: Combine all dough ingredients in the bowl of a stand mixer fitted with a dough hook. Knead on low speed until the dough is smooth but still slightly sticky, sticking to the bottom of the bowl.
Step 2: Place the dough in a lightly greased bowl, cover, and let it rise for 1 to 2 hours until doubled in size.
Step 3: Line a baking sheet with parchment paper and set aside.
Step 4: Turn the dough out onto a work surface. Divide into 8 to 12 equal pieces using a knife or bench cutter. Shape each piece into a ball by folding the sides into the center, pinching them together, then gently rolling on the surface until smooth.
Step 5: Place the dough balls seam side down on the prepared baking sheet. Cover and let rise for 30 minutes to 1 hour until puffed.
Step 6: Preheat the oven to 350°F (175°C). Whisk together the egg and milk for the egg wash.
Step 7: Brush the risen buns with the egg wash, then bake on the center rack for about 16 minutes. To check doneness, tap the bottom of a bun—it should sound hollow.
Step 8: Transfer baked buns to a wire rack to cool completely.
Step 9: In a bowl, whisk the cold heavy cream, sifted powdered sugar, cocoa powder, and a pinch of salt until medium-stiff peaks form. Chill the whipped cream until ready to use.
Step 10: Once the buns are at room temperature, slice each bun lengthwise halfway through, leaving a hinge.
Step 11: Fill the buns with the chocolate whipped cream using a piping bag or spoon. Smooth the cream evenly with a knife or offset spatula.
Step 12: Lightly dust the tops with powdered sugar. Serve and enjoy your homemade Chocolate Maritozzi!

Tips & Variations

Use bread flour for a chewier texture or all-purpose flour for a softer bun. A mix of both gives balance.
You can substitute the cocoa powder in the dough with an equal amount of regular flour for a plain maritozzo filled with chocolate cream instead.
Chill the whipped cream filling for at least 30 minutes before filling to help it hold shape better.
If you don’t have a stand mixer, knead the dough by hand for 10-12 minutes until smooth and elastic.

Storage

Store the baked buns without filling in an airtight container at room temperature for up to 2 days or freeze for up to 1 month. If filled, keep them refrigerated and consume within 1 day. Reheat unfilled buns briefly in a warm oven before filling for best texture.

How to Serve

The image shows a dark chocolate dessert with three visible layers: the bottom layer is a thick, shiny dark chocolate dome, the middle layer is a smooth, light brown chocolate mousse filling that is creamy and soft, and the top layer has a strip of small dark chocolate chips or nibs along one side and a light dusting of powdered sugar over the entire dessert. The dessert is placed on a small black plate, which sits on a wooden plate, all set on a dark surface with scattered powdered sugar. In the background, there is a white plate with more of these chocolate desserts, out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and allow it to rise slowly in the refrigerator overnight. Just bring it to room temperature before shaping.

What can I use instead of Dutch process cocoa powder?

You can use natural cocoa powder, but it may alter the flavor slightly and affect the dough’s rise due to acidity differences.