Bake Delicious Chocolate Croissants With This Easy Recipe

Thaw and roll out puff pastry, then cut it into triangles. Add dark chocolate and roll into croissant shapes. Brush with egg wash and bake at 400°F for 15-20 minutes. Serve warm, optionally dusted with powdered sugar.

To make homemade chocolate croissants, start by thawing puff pastry and rolling it out into a rectangle. Cut the dough into triangles, place dark chocolate at the base of each, and roll them up. Brush with an egg wash and bake at 400°F for 15-20 minutes until golden brown. Let the croissants cool before serving. You can dust them with powdered sugar for extra sweetness. Serve warm for the best gooey chocolate experience.

Ingredients:

• 1 sheet of puff pastry (store-bought or homemade)
• 100g dark chocolate (chopped or in bar form)
• 1 egg (for egg wash)
• 1 tbsp water (for egg wash)
• Powdered sugar (optional, for dusting)

Steps:

• Thaw the Puff Pastry: If using store-bought puff pastry, let it thaw in the refrigerator for a few hours until it’s soft and pliable. Homemade puff pastry can be used directly after it’s been rolled out.
• Roll Out the Dough: On a lightly floured surface, roll out the puff pastry into a rectangle, about 1/8 inch thick. Trim the edges if necessary.
•  Cut the Dough into Triangles: Using a sharp knife, cut the rolled-out dough into long triangles. Each triangle should have a base of about 4-5 inches and be tall enough to wrap around chocolate.
•  Add the Chocolate: Place a piece of dark chocolate at the wide end of each triangle. You can use chocolate bars or chopped pieces depending on your preference.
•  Roll the Croissants: Starting from the wide end, roll each triangle up toward the tip, encasing the chocolate inside. Make sure the tip is tucked under the croissant so it doesn’t unravel while baking.
•  Egg Wash: In a small bowl, whisk the egg and water together to make an egg wash. Brush the top of each croissant with the egg wash for a shiny, golden finish.
•  Bake the Croissants: Preheat your oven to 400°F (200°C). Place the croissants on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until they are golden brown and puffed up.
• Cool and Serve: Let the croissants cool for a few minutes, then dust with powdered sugar if desired. Enjoy them warm, when the chocolate inside is still gooey.

Now you can enjoy homemade, flaky chocolate croissants fresh from the oven.