Quick Chocolate Croissants
 
Prep time
Cook time
Total time
 
For those days when you crave a flakey, buttery chocolate croissant in minutes!
Author:
Serves: 3 croissants
Ingredients
  • 1 can Pillsbury crescent rolls
  • ¼ cup semi-sweet chocolate chips
  • ¼ cup dark chocolate chips, for drizzling
  • flour, for rolling
Instructions
  1. Preheat your oven to 375* and line a baking sheet with parchament paper or a silicon baking mat
  2. Flour your counter top with a light dusting of flour
  3. Press the eight cut triangles of the crescent dough into a single, large ball of dough
  4. With a lightly floured rolling pin, roll the dough into a rectangle, about 10 inches by 8 inches
  5. Now it's time to mark the dough to form the signature croissant triangles
  6. On the long, 10 inch side of the rectangle, measure 5 inches in from the left and place a tiny dent in the dough to mark the spot
  7. On the opposite 10 inch edge of where you placed your 5 inch mark, measure in 2.5 inches from the left and then from the right side, measure another 2.5 inches in, gently marking the spot
  8. Now you are ready to cut the triangles
  9. From left side of the rectangle where you made the 5 inch mark, cut a straight line to the first 2.5 inch mark at the top of the triangle and then back down to the 5 inch mark at the bottom of the rectangle
  10. Repeat this same triangular cut again by starting at the 5 inch mark, cutting up to the 2.5 inch mark on the right side of the dough and then back down again to the far right corner
  11. Once your cuts are complete, you should have 3 large triangles with two smaller triangular scrap pieces. (Move the scrap pieces to the side for bake up later as a cook's treat!)
  12. Place 1.5 tablespoons of the semi-sweet chocolate chips on the wide edge of each of the triangles
  13. Now begin rolling the dough onto it self by starting at the wide end and rolling to the shorter end
  14. You may need to nestle the wraps the chocolate chips into the dough some, like covering them with a blanket so they roll properly
  15. Once rolled, pinch the ends gently closed so the chocolate won't melt out while baking
  16. Place the croissants on the prepared baking sheet and bake for 13-15 minutes until golden.
  17. While baking, prepare the chocolate drizzle by melting the dark chocolate chips in the microwave in 20 second intervals, stirring well between each interval
  18. It should take a minute or less for the chocolate to melt if you stir consistently
  19. When the croissants are finished baking, remove them from the tray to cool slightly
  20. While the croissants are cooling but still warm, place the melted dark chocolate into a pastry bag (or Zip-Loc bag) and snip a tiny hole at the edge of the bag and quickly drizzle the chocolate over the warm croissants
  21. Serve immediately
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/quick-chocolate-croissants/