PREPARATION
1. In a bowl, combine the melted chocolate, coconut custard and maple syrup. Mix until smooth. Refrigerate for at least 4 hours or overnight.
2. Place the flour, dry yeast, sugar, cocoa powder, milk and salt in a bowl and mix everything together.
3. When the dough starts to form, knead it with your hands. Finally, add the butter and knead until smooth. Cover with cling film and let rise for 1 hour, or until doubled in size.
4. Beat the butter and sugar in a bowl until creamy. Add the flour, cocoa powder and milk and mix lightly with a spatula until all the flour is well mixed. Divide the dough into 10 pieces and roll them into balls. Cover with cling film. Refrigerate for 30 minutes. 5. Divide the dough into 10 pieces. Shape each piece of dough into a ball. Flatten the ball with the palm of your hand into a circle. 6. Pipe about 1 tablespoon of chocolate custard into the center. Bring the edges together to seal and form into a round ball.
7. Remove the cookie dough from the refrigerator. Carefully roll out the dough until it is large enough to cover the rolls (cover with parchment paper). 8. Place the cookie dough on top of the rolls. Roll it in sugar. Carefully score the cookie dough in a sort of crisscross pattern. 9. Place the rolls in a muffin tin, place in the oven and bake for 20 minutes
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