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These Easy Chocolate Cream Buns are a simple and delicious chocolate version of the popular Italian Cream Buns (“Maritozzi“), and take only 4 ingredients to make!
They are made using King’s Hawaiian rolls filled with a light and yummy chocolate cream, and are dipped in a shiny chocolate glaze. They taste absolutely delicious and are eerily similar to gourmet chocolate donuts – almost too good to be true!
Read the full blog post below for detailed notes, tips, tricks, photos and videos.
WHAT ARE ITALIAN CREAM BUNS (MARITOZZI)?
Italian cream buns, or maritozzi, are sweet bread rolls from Italy, known for their soft texture, unique filling and distinct look. The buns are slit in the middle, filled with a generous amount of whipped cream, and dusted with powdered sugar on top. The light cream contrasts the richness of the bun beautifully. Different variations are also popular, such as pistachio, white chocolate or candied fruits, and are often eaten for breakfast or dessert.
WHAT ARE THESE CHOCOLATE CREAM BUNS MADE OF?
These Chocolate Cream Buns are my (very simplified) take on Maritozzi. While I love the classic Maritozzi with plain whipped cream, I am a huge chocolate fan and haven’t seen any chocolate variations on the internet. So I wanted to create a chocolate version, but make it very simple for everyone to recreate, and this was the product! I know this is quite a spin on the traditional Maritozzi recipe, but they are similar in concept and looks.
These Easy Chocolate Cream Buns have 3 main components:
- The buns or rolls. Instead of baking the buns from scratch, I use King’s Hawaiian Original Hawaiian Sweet Rolls for this recipe. They have the perfect taste and texture, and I really love their smaller size for hosting. But you don’t have to use King’s Hawaiian specifically – you can use any plain brioche rolls / sliders that you like!
- The chocolate cream filling. This is actually a very light, airy and delicious chocolate mousse made with chocolate and cream (just like the mousse in my Easy Chocolate Mousse Cake recipe). First, we make a ganache, then we fold whipped cream into the ganache. This results in a yummy chocolate cream which has enough firmness to be piped into the center of the rolls
- A shiny chocolate glaze. For this, simply melt together butter and chocolate. You dip the chocolate cream filled buns into the glaze at an angle, so they get coated on one side but are still visible on the other side
PROCESS WITH PHOTOS
The full method is given in the recipe card below, but let’s quickly go over the process with pictures so you can visualize each step:
1. Make the chocolate mousse cream
Pour hot cream over chocolate and stir to make a shiny ganache:
As the ganache cools, whip up cold heavy cream to stiff peaks:
Once the ganache has cooled down, fold the whipped cream into it to create a light chocolate mousse cream:
2. Fill the buns with the chocolate cream
Separate the rolls and cut deep slits down their center:
Then, transfer the chilled chocolate cream to a piping bag, and pipe a generous filling in the middle of each roll:
Use a palette knife and your fingers to smooth out the cream on top:
3. Make a chocolate glaze and dip the buns
Melt together butter and chocolate to make a glaze:
Now carefully dip each roll into the glaze on one side, shake off the excess, and place on a wire rack:
Lastly, sprinkle over some chopped chocolate (optional) & enjoy!
FREQUENTLY ASKED QUESTIONS
You can use any brioche buns / sliders / rolls that you like! Just make sure they are plain and soft. You can also make homemade buns if you prefer. The buns can also be larger (Maritozzi buns are usually larger than rolls).
You can use any chocolate you enjoy the taste of. If you’re a fan of dark chocolate, use that. If you’re a fan of milk chocolate, use that. Keep in mind there isn’t any added sugar in this recipe. I personally like to use a darker milk chocolate (which isn’t too sweet) such as Cadbury Dairy Milk.
Use any cream that can be whipped to stiff peaks: heavy whipping cream in the US, double cream in the UK, or whipping cream or fresh cream in other countries.
This can happen if your ganache was grainy or you overwhipped the cream. First, make sure the ganache is smooth. When whipping the cream, only whisk until it reaches the stiff peak stage, as even a few more seconds can cause it to become grainy. Fold the whipped cream into the ganache very gently.
You can store these buns can in an airtight container in the fridge for up to 1 week! They are really good straight from the fridge, or you can rest at room temperature for 30 minutes before eating.
Yes, you can make these buns ahead of time and refrigerate them, just keep in mind that the chocolate glaze will lose its shine once refrigerated.
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Ingredients
- 12 King’s Hawaiian Original Hawaiian Sweet Rolls (1 pack); or use any other brioche rolls / sliders
Chocolate cream:
- 150g chocolate (Cadbury dairy milk preferred), chopped
- 1/2 cup heavy cream (120g)
- 2/3 cup heavy cream, chilled (160g)
Chocolate Glaze:
- 150g chocolate
- 75g butter
Instructions
Chocolate cream:
- Bring the 1/2 cup of heavy cream to a boil and remove from the heat as soon as it starts to simmer
- Pour over the chopped chocolate in a bowl, and cover for 5 minutes. Then stir gently until it forms a smooth, shiny ganache. Let cool for 10 minutes
- In a separate bowl, whisk the 2/3 cup cold heavy cream until it reaches the stiff peak stage, taking care not to over mix
- Add the whipped cream to the ganache in 2-3 additions, gently folding between each. Take care not to knock out the air. This will form a mousse like chocolate cream
- Refrigerate for 20 min or as long as needed until the cream reaches a pipeable consistency
Assembly:
- Separate the rolls and place on a wire rack
- Use a large serrated knife to place a cut down the middle of each roll; it should go about 80% of the way such that it is quite deep but the roll is not cut into half
- Transfer the chocolate cream to a piping bag and cut a medium sized hole in it
- Hold the roll in your hands, pulling it open carefully with your fingers as widely as you can without breaking it. Use the other hand to pipe a generous amount of the chocolate cream in the middle. Use a palette knife to press down the cream while still holding the roll open, and smooth out the top. Use your fingers to clean up the edges as needed, and place back on the wire rack
- Repeat until all rolls are filled
- Place in the fridge while you make the glaze
Chocolate glaze:
- Add the butter and chocolate to a microwave safe bowl, and melt in the microwave in 15 second increments until the create a shiny glaze. It should be warm and runny but not too hot
- Remove the filled buns from the fridge
- Pick up one bun from the side and carefully dip the other side into the chocolate glaze at an angle. Lift and shake off any excess, then place back on the wire rack
- Repeat until all buns are coated in the glaze on one side
- Optionally, sprinkle over some chopped chocolate or chocolate sprinkles
- Serve & enjoy!
Video Tutorial
Notes
- Use any chocolate you like the flavor of (milk, semi sweet or dark), keeping in mind there isn’t any added sugar in this recipe
- Store the buns in an airtight container in the fridge for up to 1 week
RELATED RECIPES
If you enjoyed this recipe, you will also love these easy recipes using King’s Hawaiian:
- Easy Creme Brulee Donut Rolls made with king’s hawaiian rolls filled with custard and topped with caramel
- Rich and decadent Chocolate Bread Pudding made with king’s hawaiian rolls baked in a chocolate custard
- Easy Pakistani Shahi Tukray made with toasted bread soaked in a delicious milk syrup
- Dubai Chocolate Donut Rolls made with King’s hawaiian rolls filled with a crispy Pistachio knafeh filling and covered in ganache
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Comments
Susan
Oh these are so good ! Absolutely divine and so so quick and easy. Thanks for the recipe. It was amazing 🙂
Zoha
Thank you so much, Susan!
Zoha
WUHU!!!!!