The mini chocolate panettone without eggs are small leavened desserts, soft and delicious, perfect for breakfasts, snacks or as single-serving desserts. Made without eggs, they maintain softness and an intense chocolate flavor, and can be decorated with chocolate glaze, sugar sprinkles, or almonds.
Easy to make, these mini panettone are ideal for surprising family and friends, both at breakfast and during holidays and special occasions.

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Difficulty: Very Easy
Cost: Cheap
Rest time: 3 Hours
Preparation time: 30 Minutes
Portions: 10
Cooking methods: Oven
Cuisine: Italian
Seasonality: New Year, Christmas

233.87 Kcal

calories per serving

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Energy 233.87 (Kcal)
Carbohydrates 32.35 (g) of which sugars 12.37 (g)
Proteins 5.31 (g)
Fat 10.25 (g) of which saturated 5.69 (g)of which unsaturated 3.01 (g)
Fibers 2.27 (g)
Sodium 120.93 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

8-10 pieces

2 cups Manitoba flour
0.25 cups unsweetened cocoa powder
0.5 cups milk
0.14 oz fresh yeast
0.25 cups sugar
3 tbsp butter
salt
0.25 cups chocolate chips
vanilla
2.8 oz chocolate
1.4 oz butter (or oil)

Tools

🥣 Large bowl for mixing and rising
⚖️ Kitchen scale for precise ingredient measurement
🥄 Silicone spatula or scraper for mixing the dough
🍳 Electric whisks or mixer (optional, for a smoother and more elastic dough)
🕰️ Plastic wrap or tea towel to cover the dough during rising
🧁 100g Molds for mini panettone (paper or aluminum)
🔥 Static oven for baking
🎁 Airtight container for storing or transporting the mini panettone

Steps

For the preparation of Mini Chocolate Panettone Without Eggs | Easy and Delicious Recipe watch the video HERE.

Place the yeast, milk, flour, cocoa, sugar, and salt.
Add the milk and vanilla flavoring. Knead until you get a homogeneous mixture.
Gradually incorporate the softened butter and work until you obtain a smooth and elastic dough.
Add the chocolate chips and distribute evenly. Form a ball.
Cover with plastic wrap or a tea towel and let rise in a warm place until doubled in size (1–2 hours).
After rising, divide the dough into 100g portions and place them in mini panettone molds.
Let rise again until almost at the top of the mold (30–40 minutes).
Preheat the oven to 356°F (static).
Bake the mini panettone for 20–25 minutes, until golden.
Remove from the oven and let cool slightly.
Melt the dark chocolate in a bain-marie.
Add the butter and, if necessary, a teaspoon of milk to obtain a smooth and spreadable glaze.
Dip the cooled mini panettone in the glaze and let solidify at room temperature.
Enjoy your meal!