Place all the ingredients for the chocolate rolls in a mixing bowl (don't mix the quick-roasting yeast with the salt and sugar) and mix with a mixer until the dough is smooth

Roll the dough with your hands, place it in an oiled steel bowl, cover with plastic wrap, and put it in a warm place for the first 60 minutes of fermentation

The dough will be about twice as big as it was before it was ready to roll. When the dough has doubled in size, use your fist to push out any gas in the dough

Roll the dough again, cover with plastic wrap, and allow to rise for 15 minutes

On a piece of parchment paper about the size of your baking sheet, shape the dough into a rectangle, and then place the dough with the paper on the baking sheet

Poke holes in the top crust with a fork, cover with plastic wrap, and allow to rise for the final 30 minutes. After fermentation, bake in a preheated oven at 180°C for 12-15 minutes. Remove from the oven and set aside to cool

Make the chocolate filling. Bring the animal cream to a boil, pour it into the chopped bittersweet chocolate, leave it for 2-3 minutes to soften the bittersweet chocolate a little, then mix it gently until smooth, then add the softened unsalted cream and vanilla extract and mix well. Place in the refrigerator for 10 minutes to allow the chocolate filling to harden a bit

Turn the bread over (baking side down) and evenly spread the chocolate filling from step 7 on the top

Starting from the end close to you, roll the bread up and sprinkle the top with powdered sugar to decorate it

Cut into appropriate sizes to serve