Chocolate-Stuffed Panettone recipe
All Recipes World Cuisine Recipes European Italian
Ingredients
- 2 (1 pound) loaves panettone 11 ounces 70% dark chocolate, chopped 1 cup heavy whipping cream 1 tablespoon brandy ¾ cup chopped walnuts 1 (5 ounce) milk chocolate, chopped 1 tablespoon chopped dried apricots, or more to taste 1 tablespoon chopped walnuts, or more to taste
Nutrition Info
- 692.2 caloriescarbohydrate: 85.9 gcholesterol: 42.2 mgfat: 38 gfiber: 6.6 gprotein: 7.5 gsaturatedFat: 11.1 gservingSize: -sodium: 268.2 mgsugar: 50.4 gtransFat: : -unsaturatedFat: : -
Directions Chocolate-Stuffed Panettone
Directions
-
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.