Adapted from The Cheese Board Collective Works
These little buns are all about the chocolate, so get the good stuff; I used Scharffen Berger's bittersweet, which clocks in at 70% and results in a not-so-sweet pastry; chocolate with a 50-60% cacao mass would probably be more kid friendly. As much as possible, you want big chunks of chocolate here with minimal chocolate dust, which discolors the dough. A serrated knife works well for chopping up large blocks of chocolate.
The buttermilk mixture may look slightly curdled when heated, but that won't affect the final dough; just be careful not to boil it. I'd imagine that you could use milk and sour cream in place of the buttermilk and heavy cream if that was what you had instead, since I've seen brioche recipes that call for those ingredients.
These buns must be eaten warm (or at the very least, alongside a hot beverage); at room temperature, they just don't compare. Leftovers make killer bread pudding
Nutritional values are based on one of twelve buns.