Chocolate mousse-filled panettone

Published on 25 December 2013

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How to turn a good panettone into an exceptionally good one, with chocolate mousse.

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Method

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0 steps completed out of 18

1.Step 1 of 18
I melt the chocolate with the strong coffee in a bowl over simmering water.
2.Step 2 of 18
I remove the chocolate from the heat and add the butter.
3.Step 3 of 18
I add the rum.
4.Step 4 of 18
I mix well until the cream is glossy.
5.Step 5 of 18
I separate the eggs and whisk the yolks with the two tablespoons of sugar.
6.Step 6 of 18
They should become pale and fluffy. I whisk the egg whites.
7.Step 7 of 18
I whip the cream until glossy, not too stiff.
8.Step 8 of 18
I add the lukewarm chocolate to the eggs and mix well.
9.Step 9 of 18
I add 2 tablespoons of cream and mix firmly to loosen the mixture, then add the remainder, folding upwards from the bottom.
10.Step 10 of 18
I then gently fold in the egg whites.
11.Step 11 of 18
I mix thoroughly. The mousse is ready; I keep it in the fridge while I hollow out the panettone.
12.Step 12 of 18
I cut off the top of the panettone where the paper ends, leaving the paper attached.
13.Step 13 of 18
With a long serrated knife, I cut around the inside, leaving a rim about 1.5 cm thick.
14.Step 14 of 18
I insert the knife 1 cm from the bottom to release the centre without removing the base, simply moving the tip.
15.Step 15 of 18
I remove the central block.
16.Step 16 of 18
I brush with rum.
17.Step 17 of 18
I add some cream, alternating with slices of the panettone removed from the centre.
18.Step 18 of 18
I finish with cream and replace the top. I put it back in its bag and keep it in the fridge. You can prepare it ahead and freeze it; remove it from the freezer the evening before.

Original source: https://incucinaconlilly.com/2013/12/25/panettone-farcito/

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