Best Chocolate Panettone Sformato Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE SFORMATO WITH AMARETTO WHIP CREAM



Chocolate Sformato with Amaretto Whip Cream image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups whole milk, divided
1 cup sugar
1 teaspoon vanilla
1 packet gelatin
4 eggs, lightly beaten
1 (12-ounce) bag bittersweet chocolate chips
1/4 cup toasted sliced almonds
1 cup whipping cream
1 tablespoon powdered sugar
1 tablespoon almond liqueur (recommended: Amaretto)

Steps:

  • Preheat the oven to 350 degrees F.
  • In a small saucepan, combine 1 1/2 cups of the milk, the sugar, and vanilla. Bring to a simmer and stir until the sugar is dissolved. Remove from the heat. Sprinkle the gelatin over the remaining 1/2 cup cold milk and let dissolve for 2 minutes. Combine the cold milk and gelatin with the hot milk and sugar. Stir to dissolve the gelatin, about 5 minutes. (Heat the milk gently if the gelatin is not dissolving easily.) When the gelatin is dissolved combine the eggs with the warm milk, whisking constantly to avoid scrambling the eggs. Pour the mixture through a fine mesh strainer into a large measuring cup or small pitcher.
  • Meanwhile, melt the chocolate over a double boiler. When the chocolate is melted gradually combine the milk and egg mixture with the melted chocolate, stirring between each addition to create a smooth chocolate mixture.
  • Pour the mixture into a buttered 2-quart casserole dish. Sprinkle the top with the almonds. Place the casserole dish in a larger dish or roasting pan. Add hot water to the outer pan until the water comes halfway up the sides of the baking dish. Bake until the sides are firm and the center is jiggles slightly, about 1 hour. Remove from the oven and let cool for at least 30 minutes.
  • Just before serving, whip the cream to soft peaks in a medium bowl using a whisk or electric hand mixer. Add the sugar and almond liqueur and whip to combine. Spoon the sformato into individual serving bowls and dollop the top with the almond liqueur whip cream.

PANETTONE TRIFLE



Panettone Trifle image

Provided by Giada De Laurentiis

Categories     dessert

Time 25m

Yield 6 servings

Number Of Ingredients 7

1 pound mascarpone cheese, at room temperature
8 ounces bittersweet or semisweet chocolate, melted
1/2 cup powdered sugar
2 teaspoons espresso powder
1/4 cup coffee liqueur
12 ounces panettone, cubed
Chocolate shavings, for garnish

Steps:

  • Using an electric mixer, beat the mascarpone cheese, melted chocolate, powdered sugar, and espresso powder in a large bowl until smooth and fluffy.
  • Divide half of the panettone cubes among 6 wine glasses or old-fashioned glasses. Sprinkle half of the liqueur over the panettone. Top with half of the mascarpone mixture. Repeat layering with the remaining panettone, liqueur, and mascarpone mixture. Sprinkle the chocolate shavings over the trifles and serve immediately. (The trifles can be prepared 1 day ahead. Cover and refrigerate. Let come to room temperature before serving.)

Related Topics