Christmas Panettone Double-Chocolate Layered Dessert. A delicious and easy to make dessert, with layers of Italian bread, two kinds of chocolate filling, and whipped topping.
Panettone is an Italian Christmas sweet bread, filled with candied fruits or chocolate chips. If you can’t find Panettone, you can use another bread or even a simple cake.
Active time: 30mins | Yield: 12-15
Print Recipe
Ingredients:
For the bread layers:
- 14oz (400g) Store-Bought Panettone – If you can’t find Panettone, you can use another bread or even a simple cake.
For the Filling:
- 2 1/4 cups (550ml) Whole Milk
- 1/3 cup (40g) Cornstarch
- 1 1/2 cans (21oz – 600g) Sweetened Condensed Milk
- 2/3 cup (150g) Heavy Cream
- 5oz (140g) Good Quality Semi-Sweet Chocolate – chopped
- 7oz (200g) Good Quality White Chocolate – chopped
Decoration:
- About 8oz of Whipped Topping
- Green and Yellow Food Coloring Gel
- 8-10 Cherries
Video:
Christmas Panettone Double-Chocolate Layered Dessert Recipe.
Filling:
- In a saucepan, combine the milk and cornstarch. Stir until completely dissolved. Note: the milk has to be cold or at room temperature to prevent lumps.
- Add condensed milk and heavy cream. Cook and stir over medium heat until thickened and bubbly, about 7-8 minutes. Reduce heat; cook and stir 2 minutes longer.
- Divide the hot mixture evenly into two bowls. Add the semi-sweet chocolate to the first bowl and the white chocolate to the other bowl. Mix until smooth. The heat of the mixture will melt the chocolate.
- Let it cool completely at room temperature.
Assembling:
- Cut the Panettone into 1/2 inch slices. Create an even layer of Panettone on the bottom of a 10 inch round baking dish.
- Spread the white chocolate cream on top of the Panettone layer. Repeat the process with the remaining Panettone and semi-sweet chocolate cream.
- Decorate with colored whipped topping (1M piping tip) and cherries. Watch the video to see a step-by-step guide on how to create this Christmas wreath.
- Refrigerate for at least 4 hours.
Keep refrigerated for up to 5 days.
Other Recipes:
Super Moist Coconut Cake – Tres Leches Cake
3 Ingredient Homemade Bounty – Chocolate-Covered Coconut Bars
Chocolate Meringue Pie With Oreo Truffle Crust
3 Ingredient No-Bake Cookie Fudge Bars
Chocolate-Covered Mini Lime Cakes
Super Moist Powdered Milk Cake
3 Ingredient Microwave Chocolate Cookies
Chocolate Truffle Layer Cake with Whipped Ganache Frosting
Christmas Panettone Layered Dessert
Prep time:
Total time:
Serves: 12-15
Christmas Panettone Double-Chocolate Layered Dessert. A delicious and easy to make dessert, with layers of Italian bread, two kinds of chocolate filling, and whipped topping.
Ingredients
- For the bread layers:
- 14oz (400g) Store-Bought Panettone – If you can’t find Panettone, you can use another bread or even a simple cake.
- For the Filling:
- 2 1/4 cups (550ml) Whole Milk
- 1/3 cup (40g) Cornstarch
- 1 1/2 cans (21oz – 600g) Sweetened Condensed Milk
- 2/3 cup (150g) Heavy Cream
- 5oz (140g) Good Quality Semi-Sweet Chocolate – chopped
- 7oz (200g) Good Quality White Chocolate – chopped
- For the Frosting:
- About 8oz of Whipped Topping
- Green and Yellow Food Coloring Gel
- 8-10 Cherries
Instructions
Filling:
- In a saucepan, combine the milk and cornstarch. Stir until completely dissolved. Note: the milk has to be cold or at room temperature to prevent lumps.
- Add condensed milk and heavy cream. Cook and stir over medium heat until thickened and bubbly, about 7-8 minutes. Reduce heat; cook and stir 2 minutes longer.
- Divide the hot mixture evenly into two bowls. Add the semi-sweet chocolate to the first bowl and the white chocolate to the other bowl. Mix until smooth. The heat of the mixture will melt the chocolate.
- Let it cool completely at room temperature.
Assembling:
- Cut the Panettone into 1/2 inch slices. Create an even layer of Panettone on the bottom of a 10 inch round baking dish.
- Spread the white chocolate cream on top of the Panettone layer. Repeat the process with the remaining Panettone and semi-sweet chocolate cream.
- Decorate with colored whipped topping (1M piping tip) and cherries. Watch the video to see a step-by-step guide on how to create this Christmas wreath.
- Refrigerate for at least 4 hours.
Keep refrigerated for up to 5 days.