Chocolate Croissants

Today's recipe is chocolate croissants. These are so quick and easy and I am so excited to show them to you! These croissants would be good for breakfast or any time of the day. They were delicious. I'd say they taste the best when they are straight out of the oven. I love them.

I got this recipe off a blog called Sally's Baking Addiction that I found on Pinterest. Check them out because this recipe is really good!

Here is the recipe:

20 Minute Chocolate Crescents (Crossaints)

Total Time: 20 minutes

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These chocolate croissants could be any easier. Filled with rich chocolate, topped with more chocolate, and only 20 minutes from start to finish. This recipe may easily be doubled.
Yield: 8 croissants

Ingredients:

• 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
• 1 cup semi-sweet chocolate chips or chopped pure chocolate¹
• 1 large egg, beaten
• 1/4 teaspoon shortening, optional

Directions:

1. Heat oven to 350F degrees. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
2. Separate crescent roll dough into 8 triangles. Sprinkle about 1 Tablespoon of chocolate chips/chunks on top of each triangle as shown above. Use your best judgement - if you think your triangle can hold more, add more. If you think it should hold less, use less chocolate chips. Press chips down lightly to get them to stick. Reserve remaining chocolate chips.
3. Roll up, starting from wide end and rolling to opposite point. Place onto baking sheet and curve into croissant shape. Brush the croissants lightly with beaten egg - this helps gives them that golden sheen.
4. Bake 12 to 17 minutes or until deep golden brown. Remove from cookie sheet and allow to cool for 5 minutes. Melt the remaining chocolate in the microwave in 10 second increment, stirring after each increment. Add shortening to thin out if desired. Drizzle over croissants and serve warm. Try adding fresh whipped cream or even salted caramel on top. Leftovers keep well covered tightly at room temperature for 3 days.

Adapted from Pillsbury

© Sally’s Baking Addiction.

Here are somme picture of the ones I made:

The only tip I would have I to make sure the chocolate chips are fully covered by the pastry dough, that way the chocolate stays on the inside. Also, any croissants from the store will work to make this recipe. I guess you could make the dough, but this way is so much easier.

Thanks for reading! Happy Baking!