First, if we use instant yeast, we will mix it with the milk, warm and let it rest for some minutes.
Now, we can start preparing our rolls dough. We will mix in our stand mixer or a bowl the flour, salt, sugar and fresh yeast.
Next, add the milk and the egg and start kneading.
Now we add the butter bit by bit while we keep kneading until we have a nice dough that doesn’t stick to our hands or the stand mixer bowl. It’s a dough with butter and eggs , very rich, so knead for 10 or 15 minutes is not too much.
Let the dough rest for 1 hour covered with film.
Once the dough has risen cut it in two pieces and knead it with your hands and extend it with a rolling-pin forming a rectangle. You will have two rectangles with the quantities on this recipe, enough to bake rolls for 6-8 people.
Extend the melted butter using a brush or a spoon, add now the cocoa powder and sugar, and if you want some chocolate chunks and finely chopped almonds.
Roll the dough gently to have a cylindric form.
Now you can cut the dough into 3 cm sections and place them on your baking mold or cupcake molds if you prefer to bake them individually with some space between rolls to let them rise.
Let them rest covered again for 1 hour room temperature or overnight into the fridge.
Bake the chocolate rolls for 20-25 minutes 356º Fahrenheit (180ºCelsius) until they brown. It will depend on your oven.
Now you can prepare the chocolate ganache heating the cream low heat and when the heat starts bubbling retire from heat, add the chocolate chopped and whisk well until smooth.
Cover your chocolate rolls with the chocolate ganache and add some almond finely chopped to decorate and enjoy!