Chocolate Croissant Recipe

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Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: Chocolate Croissants

Servings:

Calories: 517kcal

Author: Kelly Anthony

2 (4-ounce) chocolate bars (like Ghirardeli Semi-Sweet Chocolate)
1 large egg
1 (17-ounce) package of puff pastry , thawed in the refrigerator overnight or at room temperature for 30-45 minutes (should have 2 sheets of puff pastry per package)
2 tablespoons powdered sugar

Preheat the oven to 400°F and have ready a lined sheet pan.
Using a sharp knife, cut each chocolate bar crosswise into 8 short sticks, each just under a ½ inch thick. Don't worry if some break--those can still be used. Set aside until ready to use.
Place one sheet of puff pastry on a lightly floured work surface and sprinkle the top lightly with flour. Roll out into a rectangle, about 9x13 inches, then cut into 4 equal strips, longways.
In a small bowl, whisk together the egg with 1 tablespoon of water to make an egg wash. Set aside.
Place one piece of chocolate about a ½ inch from the short edge of the puff pastry strip. Roll the pastry tightly around the chocolate to enclose it. Add a second piece of chocolate and continue rolling (gently, but tightly) until you have about 1 inch of pastry left. Brush that edge with egg wash, finish rolling, and pinch the seam. Place seam-side down on the baking sheet.
Repeat with the remaining puff pastry stips, then repeat the entire process with the remaining puff pastry sheet . You have a total of 8 chocolate croissants.
Arrange the chocolate croissants 3 inches apart on the baking sheet. Lightly brush the tops and sides with egg wash.
Bake for 15-17 minutes, or until puffed and golden brown.
Remove from the oven and, if desired, dust with powdered sugar before serving.