LOADED CHOCOLATE SCROLLS
MAKES 9 PREP 20 MINS + PROVING COOK 45 MINS
Prepare as for Blueberry, Apple & Cinnamon Scrolls, adding ¼ cup cocoa with the flour, to first prove. Preheat oven to moderate, 180°C. Lightly grease a 20cm square cake pan. Punch dough and transfer to a lightly floured surface. Knead gently. Roll out to a 20 x 30cm rectangle. Spread with ½ cup Nutella. Scatter with combined 100g each chopped dark, milk and white chocolates. Roll up dough from long side to form a log. Trim ends. Cut into 9 equal slices. Place cut-side up in pan. Brush with milk. Bake 40-45 mins. Allow to cool 5 mins and transfer to a wire rack.
DRIZZLE Melt 100g white chocolate in a microwave-safe bowl on high, in 30-second bursts, then drizzle over scrolls.