CHOCOLATE-STUFFED PANETTONE
This stuffed panettone is simply delicious - panettone is hollowed out and filled with a chocolate cake mixture. If you like, you can also drizzle the panettone with white chocolate.
Provided by MãeMeire
Categories World Cuisine Recipes European Italian
Time 55m
Yield 10
Number Of Ingredients 8
Steps:
- Slice off the top parts of the panettone right under the dome with a serrated knife. Cut into the panettone, leaving a 1/2-inch border around the edges and bottom and scoop out the soft interior. Crumble up the interior into a bowl.
- Place dark chocolate and cream in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in brandy. Fold in chopped walnuts and allow to cool for about 15 minutes. Combine chocolate mixture with panettone crumbs and mix well.
- Spoon chocolate-panettone mixture into the hollowed-out panettone. Hollow out and fill the lid if there's leftover filling. Cover stuffed panettone.
- Place milk chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle melted chocolate over the top of the panettone and garnish with dried apricots and walnuts.
Nutrition Facts : Calories 692.2 calories, Carbohydrate 85.9 g, Cholesterol 42.2 mg, Fat 38 g, Fiber 6.6 g, Protein 7.5 g, SaturatedFat 11.1 g, Sodium 268.2 mg, Sugar 50.4 g
CHOCOLATE PANETTONE
Celebrate the festive period with a classic Italian sweet bread, panettone. Our chocolate-flavoured version is the perfect homemade gift at Christmas time
Provided by Esther Clark
Time 1h15m
Number Of Ingredients 11
Steps:
- Combine the yeast and 1 tbsp of the milk. When the yeast has dissolved, pour in the rest of the milk.
- Combine the caster sugar, three quarters of the egg, the marsala and vanilla in a bowl. Tip the flour and ½ tsp salt into the bowl of a stand mixer. Make a well in the centre, then tip in the egg and milk mixtures. Mix for 10 mins using a dough hook, until you have a smooth, soft dough. Transfer to a lightly oiled bowl, then cover and leave to rise for 1½ -2 hrs, or until doubled in size.
- Lightly oil a deep, loose-bottomed 20cm cake tin, then line with baking parchment (it should come 10cm above the top of the cake tin).
- Tip the dough onto a lightly oiled work surface. Using lightly oiled hands, gently punch down the dough. Tip the chocolate chunks over the dough and briefly knead to combine. Form into a rough ball and transfer to the tin. Leave to rise for about 1 hr until doubled in size.
- Heat the oven to 180C/160C fan/gas 4. Brush the top of the dough with the remaining beaten egg, then scatter over the almonds and pearl sugar, if using. Bake in the centre of the oven for 45-55 mins until golden, then leave to cool completely. Will keep in an airtight container for up to one week.
Nutrition Facts : Calories 369 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.4 milligram of sodium
PANETTONE MUFFINS WITH CHOCOLATE
These chocolate panettone muffins are a great way to use up leftover panettone or to simply just serve it in a different way. Great as dessert with mascarpone cream or for breakfast.
Provided by SilviaG
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 1h5m
Yield 6
Number Of Ingredients 6
Steps:
- Heat 1/4 cup heavy cream in a saucepan over medium heat until almost boiling. Remove from heat and stir in chopped chocolate until chocolate is melted and ganache is smooth. Refrigerate for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine remaining 1/4 cup cream, cubed panettone, eggs, milk, and sugar in a bowl and mix until well combined. Remove about 6 small tablespoons of panettone mixture and set aside.
- Remove ganache from fridge and beat with an electric blender until creamy.
- Grease a 6-cup muffin tin or line cups with paper liners. Spoon panettone mixture into the prepared muffin cups, filling each 3/4 full. Make an indention with your finger into each muffin and place 1 teaspoon of chocolate ganache inside. Cover with the 6 tablespoons panettone that were set aside.
- Bake in the preheated oven until golden, 15 to 20 minutes.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 49.8 g, Cholesterol 124.5 mg, Fat 18.2 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 6.6 g, Sodium 199.9 mg, Sugar 30.4 g
CHOCOLATE PANETTONE ( BREADMAKER 1 1/2 LB. LOAF)
Make and share this Chocolate Panettone ( Breadmaker 1 1/2 Lb. Loaf) recipe from Food.com.
Provided by Mercy
Categories Yeast Breads
Time 3h15m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Select loaf size recommended by the manufacturer of your machine.
- Measure milk, water, egg, butter, salt, flour, sugar and yeast into bread machine pan in the order that the bread machine manufacturer suggests.
- Process in fruit/nut cycle or basic cycle on lightest crust setting.
- *Add chocolate morsels, almonds and cherries at the beep or during the last 5 or 10 minutes of the last kneading cycle.
- Remove baked bread from pan; cool on wire rack.
- Sift powdered sugar over bread.
Nutrition Facts : Calories 200.3, Fat 8.6, SaturatedFat 3.9, Cholesterol 24, Sodium 108.6, Carbohydrate 26.4, Fiber 1.7, Sugar 6.5, Protein 4.6
CHOCOLATE PANETTONE SFORMATO
Provided by Giada De Laurentiis
Categories dessert
Time 5h5m
Yield 12 servings
Number Of Ingredients 8
Steps:
- For the panettone crumbs: Preheat the oven to 300 degrees F. Tear 2-inch pieces of panettone into a rimmed baking sheet. Bake 20 minutes. Turn off the oven and leave the crumbs in for an additional 20 minutes. Cool completely. Puree in batches in a high-speed blender for 1 minute on high or until fine crumbs are formed.
- For the sformato: Raise the oven temperature to 325 degrees F. Butter a 12-cup muffin tin and dust with panettone crumbs. Set aside.
- Melt the butter in a medium saucepan over medium heat. Whisk in 3/4 cup panettone crumbs until smooth and fragrant, about 1 minute. Whisk in the milk, slowly, until smooth, then season with the salt. Bring the mixture to a simmer, whisking often, until it thickens, about 4 minutes. Remove from the heat.
- Add the chopped chocolate and ricotta to a medium bowl and pour the warm milk mixture over the top. Allow to sit for 1 minute, then whisk to combine. Allow to cool until just warm to the touch. Whisk in the eggs until smooth, then divide among the prepared muffin cups. Place on a rimmed baking sheet and place in the oven. Use a kettle or pitcher to pour warm water into the baking sheet coming halfway up the sides of the muffin tin. Bake until just set, about 45 minutes. Allow to cool slightly in the pan, about 20 minutes, then invert onto a platter to cool for 1 hour. Refrigerate to cool completely. Serve topped with sweetened whipped cream and a dusting of more panettone crumbs.
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