Chocolate filling

1. In a small bowl, mix together all the dry ingredients and add the melted butter and set aside.

Preparation of the brioche dough :

1. Dissolve the instant yeast in the lukewarm milk and let it rest for a few minutes.
2. Pour the flour, salt, sugar and soft butter into the bowl of your stand mixer with the hook, then add the diluted yeast and the eggs.
3. Mix for about 5 to 10 minutes, until the dough comes away from the sides.
4. Cover with a tea towel and leave to rise for about 2 hours, the dough should double in volume.
5. After the first rise, place the dough on a floured work surface and remove gas by folding it over itself several times.

Assembly and cooking:

1. Line a large rectangular baking dish with parchment paper.
2. On a baking sheet or a floured worktop, spread the dough into a large rectangle (about 5 mm thick).
3. Spread the filling and sprinkle chocolate chips over the entire surface.
4. Begin by gently and tightly folding the edges lengthwise and continue rolling the dough across the entire width into a long side.
5. Using a knife, cut it into 12 equal parts.
6. Place your small pieces of rolled buns in your rectangular baking dish, avoiding sticking them together.
7. Let them rise again for about 1 hour (they will double in volume and fill the empty spaces).
8. Preheat your oven to 356°F/180°C and bake for about 20-25 minutes until golden brown

Chocolate sauce

1. In a small bowl, place the chopped chocolate and heavy cream and melt in a double boiler.
2. Use immediately or reheat in microwave for later use.