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.

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Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
30 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 muffins
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

375 calories; protein 6.1g; carbohydrates 49.8g; fat 18.2g; cholesterol 124.5mg; sodium 199.9mg. Full Nutrition
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