In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast on top and let it sit for about 5 minutes, or until frothy.

Add the eggs and salt to the bowl. Mix well until combined.

Gradually add the flour, mixing with a wooden spoon until a shaggy dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Add the softened butter, a few cubes at a time. Continue kneading until the butter is fully absorbed, and the dough is smooth and pliable (around 10 more minutes).

Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1-1.5 hours, or until doubled in size.

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Gently fold in the chocolate chips. Set aside.

Preheat your oven to 350°F (175°C). Once the dough has risen, punch it down and roll it out into a large rectangle on a floured surface, about 1/4-inch thick.

Spread the vanilla cream filling evenly over the rolled dough, leaving a 1-inch border around the edges.

Starting from one long side, carefully roll the dough into a tight log.

Slice the log into 12 even pieces and place them in a greased baking dish, cut-sides up.

Cover the dish with a towel and let the rolls rise for another 30-45 minutes, or until puffy.

Bake in the preheated oven for 25-30 minutes, or until golden brown and a toothpick comes out clean.

Allow the brioche to cool in the pan for 10 minutes before transferring to a wire rack. Enjoy warm or at room temperature!