These super easy mini chocolate croissants only need 3 ingredients, and are ready in an hour! Made with golden brown puff pastry wrapped around semi sweet chocolate, they’re a great breakfast or afternoon snack.
1package of frozen puff pastry doughI bought 1 package of Indo-European puff pastry squares, which comes with ten 5" x 5" squares. Rectangle sheets work too but need more cutting.
10Ghirardelli semi-sweet chocolate squaresI bought 2 Ghirardelli semi-sweet chocolate baking bars, 4 ounces each. Break the bar into squares, and then cut each square in half. I had some left over.
1eggbeaten for egg wash
Instructions
Defrost puff pastry in the refrigerator overnight. Or leave the puff pastry to defrost on the kitchen counter for about a half hour. Line one or two baking sheets with parchment paper.
Working on a cutting board, cut a puff pastry square in half, and work with one half square of dough at a time. Cover the remaining dough with a damp paper towel to keep it from drying out. To form the croissant roll, brush top edge of pastry dough lightly with egg wash- this will become the seam. Place a half square of chocolate on the short end of the dough near you. Flip up the dough and chocolate together and keep rolling so that the dough fully wraps around the chocolate.
Place the roll with seam side down on a lined cookie sheet. Keep pairing a half square of dough with a half square of chocolate. Spread the unbaked croissants out over two baking sheets or run two separate batches. Brush the tops of the raw croissants with egg wash.
Place the cookie sheet with raw croissants in the freezer for about 10 minutes while the oven preheats. Heat a regular oven to 375ºF (or 367ºF for a convection oven). Alternatively, following the baking temperature and time for your particular brand of frozen puffed pastry.
Bake in the oven for 17-19 minutes until croissants are dark golden brown and cooked through inside. Check the sides of the croissants to make sure that the inner swirl of the puff pastry in not undercooked, which looks gummy and opaque grey in color.
Cool on a rack. Resist taking an immediate bite because the chocolate is very hot just out of the oven. Serve once cool enough to eat.
Notes
How to store: Store any leftovers in an airtight container on the counter for about 2 days. Reheat to serve.Recipe loosely adapted from Bake.Love.Give.