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Chocolate Pudding Panettone with Marscapone Ice Cream

Our Director of Culinary, Christian Darcoli, shares this unique way to prepare and serve Panettone for the holidays.



One pound of Dark Chocolate Pastille

One Cups of Cacao Powder Unsweetened

1/2 liter of Heavy Cream

5 egg yolks

1 cup granulated sugar

Chocolate Pastilles,


Break the Panettone into pieces in a bowl.

Melt the Chocolate on low heat with heavy cream.

Beat the eggs and the sugar into the mixture.

Add the beaten egg to the chocolate and keep stirring the mixture.

Bring it to boil once and turn off the heat.

Pour the chocolate mixture into the Panettone, so it soaks it up.

Once the Panettone has soaked up the chocolate, using a double boiler, cover with aluminum foil and bake for 15-20 minutes at 500 degrees.

Serve with Marscapone Ice Cream:

2 cups sugar

7 egg yolk

500 gram marscapone cheese

4 cups heavy cream.

Beat the heavy cream, and beat in the sugar and egg yoks, and add the marscapone cheese. Freeze until ready to serve.


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