Bittersweet chocolate panini




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Bittersweet chocolate panini
  • 36%
    723,9 kcal
  • 24%
    12,13 g
  • 36%
    32,11 g
  • 39%
    104,57 g

    Preparation time


    Cooking time





    serves 4


  • 2 whole slices of Bauli Panettone, cut horizontally to a thickness of 1,5 cm
  • 2 and a half tbsp. unsalted butter, softened
  • 4 tbsp. Novi bittersweet chocolate, coarsely chopped
  • 6 tbsp. Auricchio mascarpone cheese
  • icing sugar
  • >> Our wine pick:
  • Asti spumante DOCG


  1. Cut each Panettone slice in half and then in half again creating quarter slices. You will need two quarters to make one Panini.
  2. Butter one side of each quarter slice with 1 teaspoon of the softened butter, and place 4 slices buttered side down on a work surface.
  3. Top each of the 4 slices with 1 tbsp. of the chopped chocolate to within 0,5 cm of the edges of the Panettone.
  4. Place 1-1/2 tbsp. of the mascarpone in the centre and top each with a second quarter slice of Panettone, buttered side up, to create a triangular sandwich. The chocolate can be chopped in a food processor: simply break up the chocolate bar or chunk, place in the food processor, and pulse lightly until coarsely chopped.
  5. Heat a large non-stick skillet over a medium heat. When hot, add the Panini without over filling the skillet and cook for 1 minute, pressing lightly with a large spatula until golden brown.
  6. Carefully turn the Panini over and cook for about 1 minute longer or until golden brown and the chocolate has just melted. The Panini also toast nicely in a skillet grill: heat the skillet over a medium heat until hot and follow the same instructions as above.
  7. Transfer the Panini to individual serving plates, dust with icing sugar and serve at once. 

Chef's tip

Serve the Panini with some fresh raspberries on the side, their slightly acidic taste compliments well with the bitterness of the chocolate. 

Serving suggestion

Enjoy with a good cup of espresso or cappuccino.

Wine selection

Italian sweet sparkling like Asti spumante DOCG; Barolo chinato; Marsala ambra superiore.

Family tip

If you are not really fond of raisins and candied fruits, you can always make this recipe by replacing the Panettone with Pandoro.

Dish history

Panettone is the famous brioche-like Italian cake, a treat that was created more than 500 years ago at the Sforza's court in Milan. This superlatively moist and delicious specialty is great eaten just as it is, but it also makes a wonderful basis for many other dishes. For instance, you can try these Panini in the morning for breakfast or during a mid-afternoon break. The recipe can easily be made with twice the ingredients, so you might want to think of it if you are organising a party later on and so be one step ahead. One thing is sure: children will love it