These melt-in-your-mouth mini chocolate croissants can make any day feel like a cozy Sunday morning. With just puff pastry, high-quality chocolate, and an egg for the egg wash, you can whip up a delightful treat that's golden, flaky, and irresistibly delicious.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Whisk the egg to make an egg wash.
Unroll the puff pastry and slice it into 8 equal rectangles. Next, slice those in half to create 16 triangles.
Place a piece of chocolate at the wide end of each triangle and roll it up.
Bend the edges to form a crescent shape and brush with egg wash. Sprinkle sugar on top if desired.
Bake at 350°F for 8-10 minutes, until golden and flaky.
Use high-quality chocolate for the best flavor. Dark chocolate works particularly well for a rich taste.
Make sure the puff pastry is cold when working with it to ensure it remains flaky after baking.
If you prefer a sweeter croissant, sprinkle sugar generously on top before baking.
Can I use store-bought puff pastry?
Yes, store-bought puff pastry works perfectly for this recipe and saves time.
What type of chocolate should I use?
High-quality chocolate, such as dark or semi-sweet, is recommended for the best flavor.
Can I make these ahead of time?
Yes, you can assemble the croissants and refrigerate them for a few hours before baking. Bake them fresh for the best results.
Can I freeze these croissants?
Yes, you can freeze the unbaked croissants. Bake them directly from frozen, adding a few extra minutes to the baking time.
What can I use instead of an egg wash?
You can use milk or cream as an alternative to egg wash for a similar golden finish.
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