These Chocolate Cream Buns are out of this world! Can you believe they’re made with just FOUR ingredients and taste as good as gourmet donuts? It’s like a magic trick in the kitchen!
Get ready for an easy and scrumptious treat with these Chocolate Cream Buns. They’re a chocolaty twist on the classic Italian Cream Buns (“Maritozzi”) and require only four ingredients!
Easy Chocolate Cream Buns (Maritozzi)
Ingredients
- 12 King’s Hawaiian Original Hawaiian Sweet Rolls 1 pack or any other brioche rolls/sliders
For the Chocolate Cream:
- 150 g of chopped chocolate Cadbury Dairy Milk preferred
- 1/2 cup of heavy cream 120g
- 2/3 cup of chilled heavy cream 160g
For the Chocolate Glaze:
- 150 g of chocolate
- 75 g of butter
Instructions
For the Chocolate Cream:
- Bring the 1/2 cup of heavy cream to a boil and remove it from the heat as soon as it starts to simmer.
- Pour the hot cream over the chopped chocolate in a bowl, cover it, and let it sit for 5 minutes. Then, gently stir until it forms a smooth, shiny ganache. Allow it to cool for 10 minutes.
- In another bowl, whisk the chilled heavy cream until it reaches stiff peaks, being careful not to overmix.
- Gradually add the whipped cream to the ganache in 2-3 additions, gently folding between each addition. Be gentle to keep the air in. This will create a mousse-like chocolate cream.
- Refrigerate the mixture for 20 minutes or until it reaches a pipeable consistency.
Assembly:
- Separate the rolls and place them on a wire rack.
- Use a large serrated knife to make a deep cut down the middle of each roll, about 80% of the way, without cutting it in half completely.
- Transfer the chocolate cream to a piping bag with a medium-sized hole cut in it.
- Carefully open each roll with your fingers and pipe a generous amount of chocolate cream into the center. Use a palette knife to press down and smooth out the top.
- Clean up the edges and place the filled rolls back on the wire rack.
- Chill in the fridge while you make the glaze.
For the Chocolate Glaze:
- In a microwave-safe bowl, melt the butter and chocolate in 15-second increments until you have a shiny glaze. It should be warm and runny but not too hot.
- Remove the filled buns from the fridge.
- Dip one side of each bun into the chocolate glaze at an angle, then shake off any excess and place back on the wire rack.
- Repeat until all buns are coated on one side.
- Optionally, sprinkle some chopped chocolate or chocolate sprinkles over the top.
- Serve and indulge in these heavenly treats!
Notes
- You can use any type of chocolate you prefer (milk, semi-sweet, or dark), considering there’s no added sugar in this recipe.
- Store the buns in an airtight container in the fridge for up to 1 week.