Chocolate pretzel nests

Method

1. Preheat your oven to 180°C and place bun cases into a 12-hole bun tin.

2. Beat the butter and sugar until light and fluffy, slowly add in the eggs. Add the flour, vanilla and cocoa and combine well making sure to scrape the sides.

3. Spoon the mixture between the bun cases and bake for about 15 minutes or until a skewer comes out clean. Once cool enough to handle place onto a wire rack to cool completely.

4. To make the pretzel nests: melt the chocolate in a heatproof dish over a saucepan of boiling water. Remove the chocolate from the heat and stir in the pretzels making sure to coat them all. Grease a bun tin with some melted butter or oil. Scoop the chocolate mixture between the holes in the bun tin and spread it out so that it rises around the side of each hole. Allow to cool then place into the fridge to firm up. You can gently pry them out once they have solidified. This step can be done ahead of time and the nests stored for a few days until you are ready for them.

5. To make the icing: whip the butter, cocoa and sugar in a large bowl until very soft, pale and fluffy. Add the vanilla and milk and continue beating until combined. Spread the butter cream on the cooled buns and sit a pretzel nest on top of each one. Fill the nests with eggs if you wish.