These chocolate cream buns are my simplified take on classic maritozzi, but with a rich chocolate twist. I use soft brioche-style rolls and fill them with a light chocolate mousse before dipping them into a smooth, glossy chocolate glaze. They look impressive, taste indulgent and are surprisingly easy to put together.
Why You’ll Love This Recipe
I love how this recipe turns simple, store-bought rolls into a bakery-style dessert. The mousse stays light and airy, the glaze adds shine without overpowering the bun and the whole process comes together quickly. I also enjoy how customizable the flavours are, making it easy to create variations depending on the mood or occasion.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
12 sweet brioche or slider-style rolls
150 g chocolate for the mousse filling, chopped
1/2 cup heavy cream (about 120 g) for the ganache base
2/3 cup chilled heavy cream (about 160 g) for folding into the mousse
150 g chocolate for the glaze
75 g butter for the glaze
Directions
I start by making the chocolate cream. I heat the 1/2 cup heavy cream until it simmers, then pour it over the 150 g chopped chocolate. I cover the bowl for 5 minutes, then stir gently until smooth to form a ganache. I let it cool for about 10 minutes.
In a separate bowl, I whip the 2/3 cup chilled heavy cream until stiff peaks form, taking care not to overwhip.
I fold the whipped cream into the cooled ganache in 2–3 additions, keeping the mixture light and airy. I chill the mousse for about 20 minutes until it becomes pipeable.
I prepare the buns by separating them and cutting a deep slit down the center of each one, making sure not to cut all the way through.
I fill a piping bag with the chocolate mousse and pipe it generously into each bun. I smooth the tops and refrigerate the filled buns on a wire rack.
For the glaze, I melt 150 g chocolate with 75 g butter until smooth, glossy and warm but not hot.
I take each chilled bun, hold it by the sides and dip one top edge into the glaze at an angle. After shaking off the excess, I place it back on the rack to set.
Once all buns are glazed, I serve and enjoy them fresh or chilled.
Servings And Timing
I make about 12 small buns from this recipe. The total time, including chilling, is roughly 1 hour.
Variations
I sometimes switch the chocolate to milk or dark depending on how sweet or intense I want the flavour.
I use any brioche-style rolls I have on hand, even larger ones for bigger servings.
I add espresso powder to the mousse for a mocha version.
I mix a little hazelnut or almond paste into the ganache for a nutty variation.
I top the glaze with crushed nuts, cocoa nibs or powdered sugar for a different look and texture.
Storage/Reheating
I store the buns in the refrigerator in an airtight container for up to one week. I like serving them cold or letting them sit at room temperature for about 30 minutes for a softer texture. If I want them slightly warm, I heat them briefly in a low oven at 150°C (300°F), being careful not to melt the mousse or glaze.
FAQs
How do I choose the right buns for this recipe?
I prefer using soft, sweet brioche or slider-style rolls because they hold the filling well and stay tender without drying out.
What chocolate works best for the mousse and glaze?
I use whatever chocolate flavour I enjoy eating on its own. Dark chocolate gives a more intense taste, while milk chocolate makes the buns sweeter and creamier.
Why did my chocolate mousse turn grainy?
This usually happens if the ganache overheats or the whipped cream is overwhipped. I always cool the ganache slightly and fold gently to keep the mixture smooth and airy.
Can I make these buns ahead of time?
Yes, I often prepare and fill the buns ahead of time. The glaze may lose a little shine in the fridge, but the buns still taste great.
Is it possible to freeze these cream buns?
Freezing can change the texture of both the mousse and the glaze, so I don’t recommend it. If I must freeze them, I wrap each bun well and thaw slowly in the fridge before serving.
Conclusion
I love how this recipe transforms simple ingredients into elegant, chocolate-filled buns that feel bakery-quality without demanding too much time or effort. They’re perfect for gatherings, weekend treats or whenever I’m craving something special. I always enjoy customizing the flavours, and these chocolate cream buns never fail to impress.
These Easy Chocolate Cream Buns are soft brioche-style rolls filled with airy chocolate mousse and dipped in a glossy chocolate glaze. Inspired by Italian maritozzi, they’re elegant, indulgent, and quick to make using simple ingredients.
Ingredients
12 sweet brioche or slider-style rolls
150 g chocolate, chopped (for mousse)
1/2 cup heavy cream (120 g, for ganache base)
2/3 cup chilled heavy cream (160 g, for folding into mousse)
150 g chocolate (for glaze)
75 g butter (for glaze)
Instructions
Heat 1/2 cup cream until simmering, pour over 150 g chopped chocolate, cover 5 minutes, then stir to form ganache. Let cool 10 minutes.
Whip 2/3 cup chilled cream to stiff peaks. Gently fold into cooled ganache in batches. Chill mousse 20 minutes until pipeable.
Split rolls down the center (not all the way through). Pipe mousse generously into each bun and smooth tops. Chill buns on wire rack.
For glaze, melt 150 g chocolate with 75 g butter until glossy and smooth. Let cool slightly.
Dip the top edge of each chilled bun at an angle into the glaze. Shake off excess and return to rack to set.
Serve chilled or at room temperature.
Notes
Use dark or milk chocolate to vary sweetness/intensity.
Add espresso powder or nut paste to ganache for flavor variations.
Top glaze with nuts, cocoa nibs, or powdered sugar if desired.
Store in fridge up to 1 week. Let sit at room temp for 30 mins before serving.
Avoid freezing as it may affect mousse and glaze texture.
