Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Zuccotto di pandoro con ricotta e gocce di cioccolato

Pandoro Zuccotto with Ricotta and Chocolate Chips

Name: Pandoro Zuccotto with Ricotta and Chocolate Chips
Total time: 1800 s
Yield: Serves 6 to 8 servings
Ingredients: 21 oz pandoro (about 600 grams); Powdered sugar, as needed, for dusting; 3 tablespoons Marsala wine; 2 3/4 cups whole milk ricotta (about 820 grams); 2/3 cup chocolate chips (about 100 grams); 3/4 cup powdered sugar (about 100 grams); 9 oz dark chocolate (about 250 grams); 1 cup heavy cream (about 250 ml)

Le Delizie di Vero @ledeliziedivero

A recipe to make during the holiday season: pandoro zuccotto. It’s made with just a few ingredients, comes together quickly, and looks beautiful. I decided to fill it with ricotta and chocolate chips, and covered it with a dark chocolate ganache.

Le Delizie di Vero @ledeliziedivero

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Ingredients

30 minutes plus chilling time

Serves 6 to 8 servings

21 ozpandoro (about 600 grams)
Powdered sugar, as needed, for dusting
3 tablespoonsMarsala wine
For the filling
2 3/4 cupswhole milk ricotta (about 820 grams)
2/3 cupchocolate chips (about 100 grams)
3/4 cuppowdered sugar (about 100 grams)
For the ganache
9 ozdark chocolate (about 250 grams)
1 cupheavy cream (about 250 ml)

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Steps

30 minutes plus chilling time

1

To make the zuccotto, use a 9-inch wide (23 cm), 4-inch tall (10 cm) bowl, or a zuccotto mold if you have one. First, line the bowl with plastic wrap.
2

Make the filling: In a bowl, combine the ricotta and powdered sugar, and mix well. Add the chocolate chips and stir until everything is combined. Set aside.
3

Slice the pandoro into 1/2- to 3/4-inch thick slices (about 1.5–2 cm). Use the smallest slice whole for the base. Cut the other slices in half and use them to line the sides of the bowl, making sure there are no gaps. Pour in the filling and cover with another slice of pandoro.
4

Cover with plastic wrap and refrigerate for at least 3 hours.
5

After chilling, remove the plastic wrap and invert the zuccotto onto a plate. Brush the surface with Marsala wine diluted with 1 tablespoon of water.
6

Make the chocolate ganache: Chop the chocolate. Heat the heavy cream in a small saucepan until just about to boil. Add the chocolate and stir until completely melted and smooth.
7

Cover the zuccotto with the ganache and smooth it with a spatula. Dust with powdered sugar.