Heavenly Chocolate Buns

Nothing like a good old bun! These are to die for ... scrummy isn't even the word and simple enough to make!

Sponge Ingredients:
4oz butter
4oz sugar
4oz flour
tsp baking powder
2 eggs
2 squares Lindt 70% cocoa chocolate
2 squares Lindt creamy milk chocolate
Large white chocolate disks

Method:
Soften butter in bowl, add all other ingredients except the chocolate. Melt the chocolate (careful as milk chocolate melts quicker than milk chocolate.
Add the chocolate to the mixture and stir well until all combined.

Place dollop into each bun case. Press white chocolate disk into the centre but ensure it doesn't reach the base. Top the bun case with a little extra mixture and spread evenly.
Bake in the oven for about 10 minutes.

Leave to cool on a wire rack while you make your butter icing.

Butter Icing Ingredients:
Butter
Cocoa Powder
Icing Sugar

Topping: I always make this to taste so I do not know my measurements, sorry!
Chocolate Vermicelli
Large Milk and White Chocolate buttons.
Lindt eggs (whole) or Lindor Truffles (cut in half or quarters)

Soften butter in bowl. Sieve in about a table spoon of cocoa powder and a large amount of icing sugar. Mix well until happy with the consistency. If too stiff I sometimes add the teeniest bit of milk but too much and it looses it's smoothness.

Presentation:
When the buns have cooled completely, pipe the icing in a circle on the top. Don't be too generous as a hint actually tastes nicer. Just enough to have a taste in each bite. Top with the eggs. Add the buttons vertically and alternate the colours. Sprinkle a small amount of chocolate vermicelli for extra pizazz!!

Nom, nom .... enjoy!!