This Italian chocolate colomba is a variation of the traditional Italian Easter dove bread but with even more rich flavor from the melted chocolate in the dough then topped with a decadent chocolate glaze!Â
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This recipe for Italian Chocolate Colomba is a delicious twist on the traditional Colomba di Pasqua (Easter dove bread). While the classic version is filled with candied orange peel, this one is all about rich chocolate flavor for a truly decadent treat.
The soft, yeasted dough is made with both cocoa powder and chocolate chips for double the chocolate goodness. In Italian, this indulgent dessert bread would be called Colomba al cioccolato !
Why I Love This Recipe
- Holiday bread: This sweet Easter dove cake is a beautiful addition to an Easter dessert table alongside other favorites like Easter cookies and chocolate eggs.
- Indulgent: This chocolate colomba starts with a rich, brioche-like dough, similar to traditional Italian Easter bread, but it’s sweeter and more decadent, like a panettone.
Ingredient Notes
- Milk: For the best rich brioche bread, use whole or 2% milk.
- Active dry yeast: I prefer active dry yeast for this recipe and haven’t tested it with fresh yeast.
- Flour: All-purpose flour is needed to give the dough structure.
- Granulated sugar: Sweetens the bread and gives it a sweet taste to balance the rich chocolate.Â
- Egg: Adds rich moisture to the enhanced dough.
- Dark chocolate: Melted good quality dark chocolate adds deep chocolate flavor.Â
- Butter: Softened butter helps create the rich brioche-like bread texture.Â
- Vanilla: Enhances overall flavor.
- Salt: Just a pinch. If using unsalted butter, add ¼ teaspoon salt.
- Semi-sweet chocolate chips: Adds more chocolate flavor and texture to the bread.
- Chocolate glaze: Dark chocolate for richness, whole or heavy cream for smoothness and butter for a rich flavor and shine.
How to Make Italian Chocolate Colomba
In a small bowl add the milk and sprinkle the yeast on top. Let sit, stir to combine. In the stand mixer whisk the flour and sugar make a well in the middle add the yeast mixture, egg and vanilla start to knead.
Add the butter in three additions kneading well before each addition, add the salt and knead again.
Add the melted chocolate and knead on low to combine, don’t over knead, a marble effect is fine. Move the dough to a lightly floured flat surface and gently knead in the chocolate chips, form into a ball.
Place the dough in a lightly buttered bowl, cover with plastic wrap and let rise in a warm draft free area until tripled in bulk.
Move the dough to a lightly floured flat surface. Knead a few times to form a smooth ball. Depending on whether you have a colomba pan or not you could also use a loaf pan or a high sided greased cake pan. If you make a colomba then form the dough into two equal logs, cut one log into two pieces, place them in the pan. If not then shape the dough long for a loaf or round for a cake pan.
Place in the pan and let rise in a warm draft free area until doubled.
Brush the Colomba with milk and bake on the middle rung of the oven until baked through. Remove the bread from the oven and place on a wire rack to cool completely. Once cool spread with the glaze and top with sugar granules or crated chocolate if you wish.
Tips for the Best Chocolate Colomba Recipe
- Adjusting the dough with milk or water: If the dough feels too dry while mixing, add a little extra water or milk a little at a time until it starts to come together. You may not need all of it.
- Keep chocolate chips from sinking: Freeze the chocolate chips for about 1 hour before adding them to the dough. This helps them stay evenly distributed in this chocolate Easter bread and be sure to knead them into the dough by hand.
- Check for doneness: Chocolate dough can be tricky to judge by color. Use a thermometer to check and the colomba is ready when the internal temperature reaches 190°F.
- Let the flavor develop: Like many enriched breads, chocolate colomba tastes even better the next day. The chocolate flavor deepens making it a great make-ahead dessert for Easter!
- Melted chocolate: Be sure to use good quality dark chocolate (mine had 52% cocoa). I don’t recommend substituting with cocoa as cocoa can effect the rise and baking result of the bread. (I tested this 3x using cocoa twice and it didn’t work out nearly as well as this one.
Recipe Variations
- Nutty Chocolate Colomba: Add up to 1/2 chopped hazelnuts or almonds to the dough along with the chocolate chips for a Nutella inspired flavor.
- Orange Chocolate Colomba: Fold in some finely chopped candied orange peel or orange zest for a nod to the traditional Italian dessert.Â
- No colomba pan? If you don’t have a dove-shaped colomba mold, use a loaf pan or high-sided round cake pan. Simply shape the dough to fit the pan you’re using. Or you can make your own, check out this video, it is in Italian but it is easy to understand.
Storage
- To store: Keep the chocolate colomba covered at room temperature in an airtight container for up to 3 days.Â
- To freeze: Wrap the completely cooled unglazed chocolate colomba tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 1 month. To serve, thaw at room temperature then add the glaze and serve.Â
More Easter Recipes
Nothing like a delicious Italian Chocolate Colomba to help celebrate with family and or friends! Happy Easter everyone.
FOR THE DOUGH
- ¾ cup milk (2% or whole milk) lukewarm
- 1½ teaspoons active dry yeast
- 3¼ cups all purpose flour
- â…“ cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- â…“ cup butter (softened)
- 1 pinch salt (if you us unsalted butter then add ¼ teaspoon of salt)
- 2 ounces dark chocolate (good quality) melted and cooled
- â…“ cup semi sweet chocolate chips
FOR THE CHOCOLATE GLAZE
- 3¼ ounces dark chocolate
- 3 tablespoons cream (whole/heavy)
- 2 tablespoons butter
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In a small bowl add the milk and sprinkle the yeast on top. Let sit 5-10 minutes, stir to combine.
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In the stand mixer whisk the flour and sugar make a well in the middle add the yeast mixture, egg and vanilla start to knead for 2-3 minutes, add the butter in three additions kneading well before each addition, add the salt and knead for 5-6 minutes. If the dough is too wet add a bit more flour. Add the melted chocolate and knead on low to combine, don’t over knead, a marble effect is fine. Move the dough to a lightly floured flat surface and gently knead in the chocolate chips, form into a ball, and place the dough in a lightly buttered bowl, cover with plastic wrap and let rise 2-3 hours in a warm draft free area until tripled in bulk.
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Move the dough to a lightly floured flat surface. Knead a few times to form a smooth ball. Depending on whether you have a colomba pan or not you could use a 750 gram / ¾ pound one or place in a loaf pan or a high sided greased cake pan. If you make a colomba then form the dough into two equal logs, cut one log into two pieces, place them in the pan (see photos) If not then shape the dough long for a loaf or round for a cake pan. Place in the pan and let rise in a warm draft free area for approximately 1-2 hours or until doubled.
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Pre-heat oven 340F/170C.
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Brush the Colomba with milk and bake on the middle rung of the oven for 20-30 minutes or baked through. Internal temperature will be 190F / 88C. Remove the bread from the oven and place on a wire rack to cool completely. Once cool spread with the glaze and top with sugar granules or crated chocolate if you wish. Enjoy!
If you want to make your own Colomba pan here is a link, it is in Italian but it’s pretty easy to understand. Colomba Pan
To store:Â Keep the chocolate colomba covered at room temperature in an airtight container for up to 3 days.Â
To freeze:Â Wrap the completely cooled unglazed chocolate colomba tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 1 month. To serve, thaw at room temperature then add the glaze and serve.Â
Calories: 4077kcal | Carbohydrates: 489g | Protein: 74g | Fat: 202g | Saturated Fat: 119g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 55g | Trans Fat: 4g | Cholesterol: 490mg | Sodium: 905mg | Potassium: 2302mg | Fiber: 33g | Sugar: 136g | Vitamin A: 3907IU | Vitamin C: 0.3mg | Calcium: 517mg | Iron: 41mg | Phosphorus: 1418mg
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