Chocolate Chip Panettoncini: A Festive Delight
If you’re craving a festive, delicious treat that brings a touch of sweetness and decadence to your table, then Panettoncini con Gocce di Cioccolato is the perfect recipe. These miniature panettone-like cakes, with the richness of dark chocolate chips and the aromatic hint of orange zest, are perfect for any occasion, from holidays to casual family gatherings. Their soft, fluffy texture combined with the indulgent dark chocolate makes them irresistible.
Yield: 6 Servings
This recipe is designed to yield 6 delightful panettoncini, ideal for small gatherings or as a special dessert to share with loved ones.
Ingredients & Nutritional Information
| Ingredients | Quantity |
|---|---|
| Whole milk | 250 ml |
| Manitoba flour | 125 g |
| Fresh yeast (or dry yeast) | 7 g |
| Malt (or sugar) | 1 teaspoon |
| Manitoba flour | 325 g |
| Dark chocolate chips | 100 g |
| Butter | 75 g |
| Sugar | 60 g |
| Honey | 40 g |
| Orange zest | 1 |
| Egg | 1 |
| Fine salt | 8 g |
| Dark chocolate (for sauce) | 250 g |
| Fresh liquid cream | 250 ml |
| Orange zest (for sauce) | 1 |
| Fresh liquid cream (for glazing) | As needed |
Nutritional Information (per serving, approximate)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 6 g |
| Carbohydrates | 55 g |
| Fat | 22 g |
| Saturated Fat | 10 g |
| Fiber | 3 g |
| Sugars | 28 g |
| Sodium | 180 mg |
| Cholesterol | 65 mg |
Instructions
-
Prepare the Pre-dough:
Start by preparing the pre-dough. In a large mixing bowl, pour the warm milk (about 37°C / 98°F). Dissolve the fresh yeast (or dry yeast) into the milk. If you’re using dry yeast, you’ll need only 2 g. Add the teaspoon of malt (or sugar). Use a whisk to mix the ingredients until smooth and free of lumps. Cover the bowl with plastic wrap and set it aside to rise for about 30 minutes. -
Chill the Chocolate Chips:
While the pre-dough is resting, place the chocolate chips in the freezer. This will ensure they don’t melt and sink to the bottom of the panettoncini during baking. -
Mix the Dough:
Once the pre-dough has rested, transfer it to a stand mixer fitted with a paddle attachment (K). Add the first batch of Manitoba flour (125 g), followed by the honey. Mix well. Add the sugar, the egg, and the orange zest. Add the fine salt and continue to mix until all the ingredients are well incorporated. -
Add Butter:
Switch to the dough hook attachment and slowly add the butter, which should be softened. Add it bit by bit, waiting for each portion to be absorbed before adding more. This slow process will ensure a smooth, elastic dough. Knead the dough for about 10 minutes, or until it becomes smooth and slightly sticky. -
Let the Dough Rise:
Once the dough is ready, cover the bowl with plastic wrap and let it rise in a warm, draft-free area. A great method is placing the bowl in a turned-off oven with the light on. Let the dough rise for 1.5 hours or until it has doubled in size. -
Incorporate the Chocolate Chips:
After the dough has risen, gently punch it down to remove any air bubbles. Now, fold in the chilled chocolate chips. Divide the dough into 6 equal portions and shape them into small balls. -
Prepare the Baking Tins:
Grease and line 6 round cake tins, each measuring about 8 cm in diameter and 7 cm in height, with butter and parchment paper. Place each dough ball into its respective tin. The dough should fill each tin halfway, leaving room for expansion during the second rise. -
Second Rise:
Cover the tins with a clean kitchen towel and let the dough rise again for about 1 hour, or until the dough has puffed up to fill the tins. -
Glaze and Bake:
Preheat the oven to 170°C (340°F). Before baking, brush the tops of each panettoncino with fresh cream for a golden, shiny finish. Bake for about 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. -
Make the Chocolate Sauce:
While the panettoncini are baking, prepare the chocolate sauce. In a small saucepan, heat the fresh cream over low heat. Once it begins to simmer, add the chopped dark chocolate and stir until it melts into a smooth, rich sauce. Stir in the remaining orange zest for an aromatic, citrusy finish. -
Serving:
Allow the panettoncini to cool for about 10 minutes before removing them from the tins. Serve them warm or at room temperature, drizzling them with the chocolate sauce. These mini panettones are best enjoyed fresh, but they can also be stored in an airtight container for up to 3 days.
Tips and Tricks
-
Freezing Chocolate Chips: Freezing the chocolate chips before adding them to the dough prevents them from melting completely during the baking process. This will give you that delightful, melty burst of chocolate in each bite.
-
Dough Consistency: If the dough feels too sticky after adding the butter, don’t worry! A slightly sticky dough will result in a light and fluffy texture. Avoid adding too much flour to make it easy to handle.
-
Flavor Variations: Feel free to experiment with different add-ins. You can replace the dark chocolate chips with milk or white chocolate chips or add some candied orange peel for extra citrusy flavor.
Conclusion
These Chocolate Chip Panettoncini are the perfect bite-sized indulgence, bringing the traditional Italian panettone into a new, fun format. Soft, fluffy, and bursting with rich chocolate, these little treats are a true celebration of flavors. Whether you’re serving them for breakfast, as an afternoon snack, or as a special dessert for the holidays, they’re guaranteed to bring a smile to anyone who enjoys them.
So, gather your ingredients, follow these simple steps, and let the magic of freshly baked panettoncini fill your kitchen with warmth and joy. Enjoy!
