Steps

1. Preheat the oven to 200°C.

2. Cut the dark chocolate bar into small pieces and place them in a metal bowl. Heat the double cream in a saucepan and bring it to just under the boil. Pour the cream over the chocolate. Let it sit for a minute before stirring the melted chocolate into a velvety ganache. Let it cool and keep it in the fridge.

3. Roll out the thawed but cold puff pastry dough sheet to about 14” x 18”.

4. Spread the softened butter on the dough sheet and sprinkle the brown sugar over it.

5. Roll up the sheet into a log. Cut the log into half so that you have two shorter logs.

6. Cut each log lengthwise, yielding four pieces of halved log.

7. Cut sides up, roll each piece into a rose shape and tuck the tail under. Place them into a greased muffin tin.

8. Bake the cruffins for 30 minutes till golden brown. Let the cruffins sit in the muffin tin for 5 minutes before transferring them onto a cooling rack.

9. After the cruffins are completely cooled down, dust them with powdered sugar.

10. Poke a hole in the middle of the cruffins and pipe in the chocolate ganache. Top off the cruffins with pieces of Nama chocolate. Ready to serve.

More Recipe