Preheat the oven to180ºC (360ºF). Lightly sprinkle sugar in muffin tins.
Combine chocolate and butter together. Cook and stir over double boiler, until mixture thickens. Set aside.
In a separate bowl, beat the eggs and egg yolks until frothy. Gradually add the sugar and beat after each addition until creamy.
Pour in the chocolate mixture, stirring to combine. Gradually pour in the flour and stir well after each addition.
Pour in the orange juice over the panettone, pressing and stirring so the bread is soaked. Add to the batter mixing well until well blended. Refrigerate for 30 minutes.
Spoon the creamy mixture into the prepared muffin tins and bake for 18-20 until set and golden-brown.
We can serve it with scoop of vanilla ice cream, seasonal berries or cranberries.
