Chocolate Filled Black Cocoa Cornets and Rolls

Chocolate Filled Black Cocoa Cornets and Rolls

Bake these tender and slightly bitter bread filled with heavy cream.

Ingredients: 8 cornet rolls

Strong (bread) flour
200 g
Black cocoa
20 g
3 g
20 g
140 g
Dried yeast
3 g
Heavy cream
as needed


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

Story Behind this Recipe

When I was cleaning up, I found a well-used set of cornet moulds, but there were only 6.
I also wanted to use up leftover heavy cream, so I baked these bread to use up the cream and to use the moulds.