Add the cream, milk and sugar into a small saucepan and simmer until the sugar has melted.
Remove the pan from the heat and ensure that the milk is warm and not hot then add in the yeast.
Leave for a couple of minutes until the liquid has bubbled slightly (this shows the yeast is alive).
Place the flour and salt in a large bowl and then add in the milk mixture and knead for 5-10 minutes until a ball has formed.
Leave in a bowl for 1-2 hours for the dough to doubled in size.
Knock the air out of the dough and knead for a couple of minutes until the dough is smooth.
Cut into 8 pieces and roll 6 of them into balls and place on a greaseproof paper lined baking tray.
Cut the 2 remaining pieces into 6 (12 total) and then shape them into bunny ears and add to the dough balls.
Leave to rise, covered with greased cling film, for another half an hour until doubled in size.
Pre-heat oven to 190C/170Fan/GM 5.
Brush with the beaten egg and then bake for about 20 minutes until golden and hollow sounding when tapped on the base.
Leave to cool and then pipe eyes and whiskers with the melted dark chocolate.