Hazelnut Chocolate Puff Pastry Bunny Tails

Servings: 12

For the Puff Pastries:

• 14-oz package Frozen Puff Pastry, thawed
• 1 6.35-oz Tony Chocolonely 32% Milk Chocolate Hazelnut
• 1 Egg Yolk

For the Buttercream “Tails:”

• 4 tbsp. Unsalted Butter, softened
• 2 tbsp. Melted Chocolate, any favorite Tony Chocolonely flavor will work!
• 1 cup Powdered Sugar
• 1 tbsp. Milk or Heavy Cream
• ¼ tsp. Vanilla Extract

1. Preheat oven to 400F. Line a baking tray with parchment paper.
2. Chop the milk chocolate hazelnut bar into small chunks, then melt in a double boiler or a mixing bowl placed over a saucepan with simmering water. Stir until melted. Let cool for a few minutes.
3. On a lightly floured surface, gently roll out the thawed puff pastry sheet to ¼” thick.
4. Spread the chocolate over half of the puff pastry.
5. Fold the other half over the chocolate half. Lightly press down with your hands to seal.
6. Slice the dough into thin long strips, about ½” thick and 7-9” in length.
7. Twist each strip twice, leaving the ends separated for the “bunny ears” and a hole at the bottom for the “bunny butt.” Place on the prepared pan.
8. Beat the egg yolk with 1 teaspoon of water. Brush onto the pastries.
9. Bake for 12-18 minutes, until golden brown. Let cool at least 10 minutes.
10. To make the buttercream, beat the butter for 2 minutes. Add the powdered sugar, milk, and vanilla. Beat until smooth and fluffy, about 2-3 minutes. For the chocolate “bunny tails” add the melted chocolate to beat for 1-2 more minutes.
11. Pipe the buttercream onto the large ends of the pastries to enjoy!