The pandoro cups with chocolate and orange are an easy and fast way to recycle leftover holiday sweets. A spoon dessert prepared by assembling leftover pandoro or panettone soaked in orange juice with chocolate cream. Few ingredients make perfect desserts to serve after lunch or dinner, stress-free because you don’t turn on the oven, and they’re very easy. They are great to prepare during the Christmas holidays to present the classic pandoro and panettone in a different way, but they are undoubtedly a smart way to reuse pandoro and panettone once the holidays have passed. Additionally, we can make the same recipe with leftovers from other desserts, such as, for example, the Easter dove cake or sponge cake or breakfast cakes perhaps a bit dry that in this way become a perfect base for a delicious dessert.
The preparation is very simple: we make the chocolate cream with eggs, sugar, cornstarch, milk, and cinnamon and then unsweetened cocoa. We assemble in cups layers of pandoro or panettone with orange juice and chocolate cream.
Irresistible in flavor and aroma, these pandoro cups with orange and chocolate are delicious, delightful, and ready in 5 minutes. Try them!
Also discover:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, Christmas
Ingredients for Pandoro Cups with Chocolate and Orange
- 4 slices pandoro
- 2 oranges
- 2 eggs
- 1 1/4 cups milk
- 2.8 oz sugar
- 0.88 oz cornstarch
- 1.05 oz unsweetened cocoa powder
- ground cinnamon
Tools for Preparing Pandoro Cups with Chocolate and Orange
- Bowl
- Hand Whisk
- 1 Saucepan
- 4 Dessert Cups
- 1 Cookie Cutter
How to Prepare Pandoro Cups with Chocolate and Orange
Start preparing pandoro cups with chocolate and orange by making the chocolate cream. Crack the eggs into a bowl and add sugar and flour or cornstarch.
Mix with a whisk until you get a homogeneous mixture.
Meanwhile, pour the milk into a saucepan with ground cinnamon and heat until it is just about to boil.
Gradually pour the hot milk over the eggs, stirring with the whisk to avoid the formation of lumps. Pour the obtained mixture into the saucepan and cook until the cream thickens.
Sift the cocoa and add it to the cream, stirring with a whisk. Let the cream cool with some plastic wrap.
Wash the orange well, cut it in half, and juice it.
Using a round cookie cutter or pastry ring, cut four slices from each pandoro and place them on the bottom of four glasses.
Soak the pandoro with the orange juice.
Add a few tablespoons of chocolate cream.
Create a second layer of pandoro, drench with more orange juice.
Add more chocolate cream and continue in this way until you run out of ingredients.
Decorate each glass with half an orange slice.
Let the cups rest in the refrigerator for a couple of hours and then serve them.
Storage and Variations
You can store the pandoro cups in the refrigerator for up to three to four days.
Instead of pandoro, you can use panettone, dove cake, sponge cake, or other cakes.
You can replace the chocolate cream with pomegranate cream or orange custard, or for a milder taste with the classic custard or mascarpone cream.
