Chocolate Filled Black Cocoa Cornets and Rolls

• 200 grams Strong (bread) flour
• 5 grams Black cocoa
• 20 grams Sugar
• 3 grams Salt
• 20 grams Butter
• 140 grams Water
• 3 grams Dried yeast
• 1 Heavy cream

1. Make the dough in the bread maker.
2. Coat the cornet molds with oil.
3. Here's the dough once it's finished.
4. Divide it into 8 portions.
5. Roll them up into neat balls and let rest for 15 minutes.
6. After resting, roll out into an oval with a rolling pin.
7. Fold over the top and bottom edges.
8. Seal tightly in the center.
9. Flip it over.
10. Neaten the shape, and you have a roll bun.
11. Stretch out Step 6 to a 30 cm coil.
12. If you wrap this around one of the molds, you'll have cornets.
13. Seal the seams tightly.
14. Leave to rise until the dough roughly doubles in size.
15. Preheat the oven to 200C, reduce to 190C, and bake for 13-15 minutes.
16. Once they have cooled, twist the bread out the molds.
17. When fully cooled, fill with whipped cream and they're done.
18. They look like Mosula (giant cartoon moth from a 1960s Japanese movie).
19. I cut slits in the middle of these buns and filled with cream.
20. It's best with lots of cream.
21. Here are the cornets and rolls.

flour, black cocoa, sugar, salt, butter, water, yeast, heavy cream

Taken from cookpad.com/us/recipes/149009-chocolate-filled-black-cocoa-cornets-and-rolls (may not work)