Chocolate Zuccottini

The chocolate zuccottino is a variation of the more classic zuccotto, an Italian delight that is said to have been invented as a tribute to a cardinal’s hat, given its similar shape. Here is the recipe for making exquisite chocolate zuccottini.

Ingredients

• 200 g of sponge cake or ladyfingers
• 300 g of dark chocolate
• 200 ml of fresh cream to whip
• 100 g of powdered sugar
• 250 g of ricotta
• 50 g of cocoa powder
• Coffee to taste (for soaking the sponge cake)
• Liqueur of choice (optional, to flavor the coffee)
• For decoration: cocoa powder, hazelnut grains, chocolate shavings or berries

Preparation

1. If using sponge cake, slice it thin. If using ladyfingers, leave them whole. Prepare some coffee and let it cool down. If you wish, add a bit of liqueur to the coffee.
2. In a bowl, mix the ricotta with the powdered sugar until creamy. Then, whip the fresh cream. Once whipped, gently fold it into the ricotta, adding the cocoa powder as well.
3. Melt the dark chocolate in a double boiler, stirring until smooth. Allow the melted chocolate to cool down.
4. Dip the sponge cake or ladyfingers quickly in the coffee and use them to line the molds or cupcake liners chosen for your zuccottini.
5. Alternate a layer of melted chocolate with one of the ricotta and cream mixture in each mold. Repeat the layers until the molds are filled, ending with a layer of cream.
6. Place the zuccottini in the refrigerator for at least 3-4 hours, or better, overnight.
7. Before serving, flip the zuccottini onto a dessert plate and decorate with chocolate shavings, cocoa powder, hazelnut grains, or berries to taste.

And now a little curiosity: the traditional zuccotto is sometimes called “Catherine’s Zuccotto” in honor of Catherine de’ Medici, who is said to have brought this dessert from her Florence to the French court. Chocolate zuccottini represent a delicious monochromatic reinterpretation of this historical dessert, perfect for the end of a meal or a special occasion. Enjoy your meal!