Chocolate-Stuffed Panettone - cooking recipe

Ingredients

2 (1 pound) loaves panettone
Filling:
11 ounces 70% dark chocolate, chopped
1 cup heavy whipping cream
1 tablespoon brandy
3/4 cup chopped walnuts
Glaze:
1 (5 ounce) milk chocolate, chopped
1 tablespoon chopped dried apricots, or more to taste
1 tablespoon chopped walnuts, or more to taste

Preparation

Slice off the top parts of the panettone right under the dome with a serrated knife. Cut into the panettone, leaving a 1/2-inch border around the edges and bottom and scoop out the soft interior. Crumble up the interior into a bowl.
Place dark chocolate and cream in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in brandy. Fold in chopped walnuts and allow to cool for about 15 minutes. Combine chocolate mixture with panettone crumbs and mix well.
Spoon chocolate-panettone mixture into the hollowed-out panettone. Hollow out and fill the lid if there's leftover filling. Cover stuffed panettone.
Place milk chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle melted chocolate over the top of the panettone and garnish with dried apricots and walnuts.