Heat the heavy cream in a pot until hot, but don’t let it boil.

Pour the heavy cream over the chocolate chips and let it sit for 10 minutes. Then, use a rubber spatula to stir until silky smooth and gorgeous.

Chill the chocolate ganache uncovered in the fridge for 30 minutes. Then, cover the bowl with plastic wrap and let it chill for at least 1 hour longer.

Warm the milk to 110°F and add the yeast. Cover and let it sit for 10 minutes.

Into the bowl of your stand mixer, sift the flour, wheat starch, baking powder, and salt. Mix on low to combine.

Add the vegetable oil to the milk and yeast mixture. Turn the stand mixer speed up to 2 and gradually pour it in. Turn the speed up to 5 and once the dough turns into a ball, let it knead on medium for 5 more minutes.

Once you’ve got a smooth lump-free ball of dough, remove it from the mixer and form it into a uniform ball with your hands.

Place the smooth ball into an oiled bowl and cover the dough with a damp cloth. Let it rest in a warm place for 1-2 hours until it has doubled in size.

Once the dough has risen, punch it down, and knead it for about a minute to remove any air bubbles. Then divide it into 16 equal pieces. Cover them.

Roll a piece into a ball and then flatten it with the edge of a rolling pin to form a disk with a thicker center. Place a tablespoon of chocolate filling in the center.

Gather the edges of the disk and pinch them together to seal the filling inside. Roll the dough between your palms to form a smooth ball.

Repeat for the remaining pieces of dough. Then, place the balls on a piece of parchment paper with the uneven side down, cover them with a damp towel, and let them rest for an additional 15 minutes.

Heat a steamer over medium-high heat and place the buns in the steamer, leaving some space between them.

Cover the steamer with a lid and steam the buns for 10-12 minutes, until they are puffed up and cooked through. Turn off the heat and wait for 10 minutes.

Remove the buns from the steamer and enjoy your beautiful creation!