ITALIAN CHOCOLATE BOCCONOTTI: A DECADENT DELIGHT
These decadent little morsels, filled with a soft chocolate center and encased in a buttery, delicate pastry shell, are a true Italian treasure.
Whether you are an experienced pastry chef or a dessert enthusiast, our step-by-step guide will show you how to make perfect chocolate bocconotti at home.
Ingredients (makes about 12 bocconotti)
For the pastry dough
- 2 ½ cups all-purpose flour
- ½ cup sugar
- ⅔ cup (10 tablespoons) cold butter, cut into small pieces
- 1 whole egg + 1 egg yolk
- 1 teaspoon baking powder
- Grated zest of 1 lemon (or 1 teaspoon vanilla extract for flavoring)
- A pinch of salt
For the chocolate filling
- 1 cup chocolate chips (or about 5 oz dark chocolate, chopped)
- ⅓ cup milk
- ¼ cup sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon cornstarch
- Optional: 1 teaspoon rum or other liqueur (for extra flavor)
METHOD:
Prepare the dough mixture.
In a large bowl, combine the flour, sugar, baking powder, salt, and lemon zest (or vanilla).
Add the cold butter and work it in with your fingers until coarse crumbs form.
Add the whole egg and yolk, mixing until it forms a smooth ball. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
Prepare the chocolate filling
In a small saucepan, heat the milk and sugar over low heat.
Add the chocolate and cocoa powder, stirring until the chocolate is completely melted.
Sift in the cornstarch, stirring to avoid lumps, and cook until the mixture thickens to a creamy consistency.
If desired, add the liqueur. Allow the mixture to cool.
Assembling and baking
Preheat the oven to 180°C (350°F).
Butter and flour a muffin pan or bocconotti molds.
Roll out the dough on a floured surface to a thickness of about ⅛ of an inch.
Using a round pastry cutter (or a glass), cut out circles from the dough and press them into each muffin cup, shaping them to form a base.
Fill each one with a spoonful of chocolate dough.
Cut additional circles of dough to place on top of each filled mold, pressing gently to seal the edges.
Bake for 20-25 minutes, until lightly browned.
Cool and serve
Allow bocconotti to cool in the pan to firm up, then gently remove them.
Dust with powdered sugar before serving.
Enjoy your chocolate bocconotti!
