Chocolate Maritozzi Recipe

Imagine biting into a soft, cocoa-kissed bun that’s pillow-light and filled to the brim with silky chocolate whipped cream—welcome to Chocolate Maritozzi! These Italian pastries bring together everything you adore about chocolate and brioche, offering pure indulgence for breakfast, dessert, or any special moment. Each bun is a little showstopper: tender, deeply chocolatey, generously filled, and finished with an elegant flurry of powdered sugar. Chocolate Maritozzi aren’t just a treat; they’re an experience, and one you’ll want to share with everyone you love.

this Recipe

Ingredients You’ll Need

To make these unforgettable Chocolate Maritozzi, you’ll need a handful of pantry staples, each playing a starring role in flavor and texture. Simple doesn’t mean boring—every ingredient is chosen for its part in creating soft, rich buns and the dreamiest whipped cream filling.

• All-purpose flour: Gives the maritozzi structure and softness, acting as the foundation for fluffy buns.
• Cocoa powder: Infuses both color and deep chocolate flavor into the dough and the cream, setting the stage for decadence.
• Granulated sugar: Adds sweetness and helps tenderize the dough so each bite is just right.
• Instant yeast: Makes the dough rise beautifully, creating that signature light, airy brioche texture.
• Salt: Enhances all the flavors and balances the sweetness for a more complex bite.
• Warm milk: Activates the yeast and ensures a gentle, plush crumb.
• Large egg: Adds richness and extra loft to the dough, ensuring tenderness.
• Vanilla extract: Rounds out the chocolate notes with warmth in both the dough and cream.
• Unsalted butter, softened: Lends a luxurious, melt-in-your-mouth quality to the buns.
• Heavy cream: Whips up fluffy and stable for the luscious chocolate whipped cream filling.
• Powdered sugar: Sweetens the cream and makes for a beautiful dusting on top.

How to Make Chocolate Maritozzi

Step 1: Mix the Dry Ingredients

Start by whisking together the flour, cocoa powder, granulated sugar, instant yeast, and salt in a large mixing bowl. Don’t rush this step—the even distribution means the dough will rise and flavor perfectly from the start.

Step 2: Form the Dough

Add the warm milk, egg, and vanilla extract to your dry mixture. Stir everything together until a dough just starts to form. You might need to switch from a spoon to your hands at some point; things will feel a bit sticky but that’s exactly what you want for a tender brioche.

Step 3: Knead in the Butter

Cut the softened butter into pieces and knead it into the dough—this will take about 8 to 10 minutes. The dough will at first seem quite sticky, but as you knead, it will become smooth, elastic, and shiny. This is where those classic brioche qualities develop, and where the Chocolate Maritozzi start to gain their trademark fluffiness.

Step 4: First Rise

Place your dough in a lightly oiled bowl, cover it with plastic wrap or a clean towel, and let it rise somewhere warm for 1 to 2 hours. It should double in size and become wonderfully puffy—proof that you’re on your way to great Chocolate Maritozzi!

Step 5: Shape the Buns

Gently deflate the dough, divide it into 6 even pieces, and shape each one into a smooth ball. Arrange them on a lined baking sheet, leaving room for spreading, then cover again and let them rise for another 30 to 45 minutes. You want beautifully domed, light buns ready for baking.

Step 6: Bake to Perfection

While the buns are finishing their final rise, preheat your oven to 350°F (175°C). Bake the buns for 15 to 18 minutes, until they’re firm, risen, and just a little golden at the edges. Let them cool on a rack—this patience pays off when it’s time to fill them.

Step 7: Whip the Chocolate Cream

In a chilled bowl, whip together the heavy cream, powdered sugar, cocoa powder, and vanilla extract until stiff peaks form. The cream should be billowy and able to hold its shape when you lift the whisk—exactly what you need for a generous, cloud-like filling in your Chocolate Maritozzi.

Step 8: Stuff and Finish

Slice your cooled buns almost in half (don’t cut all the way through), open them like a book, and pipe or spoon in that decadent chocolate whipped cream. Press them gently closed and dust lavishly with powdered sugar for the ultimate finishing touch.

How to Serve Chocolate Maritozzi

Garnishes

For a classic look, a generous dusting of powdered sugar is all you need. If you’re feeling adventurous, a few curls of dark chocolate or a sprinkle of cocoa nibs add visual flair and a little extra chocolate punch—perfect for impressing brunch guests or making any day feel special.

Side Dishes

Chocolate Maritozzi go fabulously with a cappuccino or a perfectly brewed espresso, just like you’d find in Rome. For a more decadent spread, serve with a bowl of fresh berries—the bright acidity cuts through the richness and adds color to your plate.

Creative Ways to Present

Try serving these beauties on a platter lined with edible flowers for an elegant brunch centerpiece. You can also miniaturize the recipe and make slider-sized Chocolate Maritozzi for a dessert buffet or party, or use a pretty ribbon to tie up individual buns as a sweet, edible gift.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your filled Chocolate Maritozzi in an airtight container in the fridge. They’ll stay fresh and fluffy for up to two days, although the buns are at their very best the day they’re made.

Freezing

You can freeze the brioche buns (before filling) once they are fully cooled. Wrap them tightly in plastic and place in a freezer bag or container for up to a month. When you’re ready to serve, thaw at room temperature, then fill with the chocolate cream for a just-baked experience.

Reheating

To refresh the buns, warm them gently in a low oven (about 300°F/150°C) for a few minutes—just enough to restore their tenderness, but avoid reheating filled buns, as the whipped cream is best enjoyed cold and fluffy.

FAQs

What is the origin of Chocolate Maritozzi?

Maritozzi are a beloved sweet from Rome, originally made with plain brioche and filled with whipped cream. The chocolate version is a modern twist, perfect for chocolate lovers and anyone looking for an extra-indulgent treat.

Can I make Chocolate Maritozzi dough the night before?

Absolutely! After the first rise, cover the dough tightly and refrigerate overnight. The cold rise actually develops deeper flavor—just let the dough sit at room temperature for 30 minutes before shaping and baking.

Is there a non-dairy version of Chocolate Maritozzi?

Yes! You can substitute plant-based milk and vegan butter for the dough, and use coconut cream instead of heavy cream for the filling. The result is just as luscious and crowd-pleasing.

Can I make mini Chocolate Maritozzi for a party?

Definitely. Divide the dough into 12 small balls rather than 6, reduce the baking time by a few minutes, and you’ll have adorable bite-sized buns that disappear in seconds at any gathering.

How do I get the perfect whipped cream consistency?

Make sure your cream and mixing bowl are cold before you start whipping, and stop as soon as stiff peaks form. It should hold its shape but still look velvety—overwhipping will give you butter, so keep an eye out for that glossy, cloud-like texture!

Final Thoughts

There’s real joy in creating Chocolate Maritozzi from scratch—every bite is a little taste of Italian café magic, right at home. Whether for breakfast in bed or an eye-catching dessert, these chocolate-stuffed buns never fail to win hearts. Don’t wait for a special occasion—treat yourself and your loved ones, and let Chocolate Maritozzi turn an ordinary day into something unforgettable!

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