adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chocolate ricotta panettone pudding
0 Likes
Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Elevate your Aussie Christmas with decadent Italian panettone: a tall sweet bread bursting with raisins and citrus flavors.
Ingredients:
  • 100g hazelnuts
  • 1/2 (about 400g) panettone
  • 60ml (1/2 cup) Cointreau liqueur
  • 500g fresh ricotta
  • 1 x 250g ctn mascarpone
  • 80g (1/2 cup) icing sugar mixture
  • 1 x 200g pkt good-quality dark chocolate, finely chopped
  • 40.00 ml finely grated orange rind
  • Cocoa powder, to dust
  • 1 x 200g pkt good-quality dark chocolate, finley chopped
  • 250ml (1 cup) thickened cream
Instructions:
  • Preheat your oven to 200°C. Spread hazelnuts on a baking tray and toast for 5 minutes until fragrant. Transfer hazelnuts to a tea towel, rub to remove skins, and then roughly chop.
  • Slice the panettone lengthwise into five 1.5cm-thick slices using a serrated knife. Remove the crusts. Line the sides of a 2L (8-cup) metal pudding basin with the 3 largest slices, slightly overlapping them. Place the smallest piece of panettone in the bottom of the basin and brush the panettone with 2 tablespoons of Cointreau.
  • Beat ricotta, mascarpone, and icing sugar together using an electric beater until smooth. Mix in hazelnuts, chocolate, and orange rind until fully combined. Press ricotta mixture into the lined pudding basin firmly. Brush both sides of the remaining panettone slice with the remaining Cointreau, then place it on top of the pudding to enclose the filling. Cover the pudding basin with plastic wrap and refrigerate for 6 hours or overnight.
  • Make the chocolate sauce by placing the chocolate in a medium heatproof bowl. Heat cream in a saucepan over medium heat until almost boiling. Pour the hot cream over the chocolate and let it sit for 5 minutes. Stir with a metal spoon until the chocolate melts and the sauce is smooth.
  • Invert the pudding onto a plate and sprinkle with cocoa powder. Slice into wedges and generously drizzle with chocolate sauce before serving.

Similar Recipes