Chocolate Croissants

Make chocolate croissants! This is an quick, easy, and fun breakfast treat whether you go homemade all the way or take a short cut. I first came across the idea in a forum post here and immediately started thinking about homemade croissants instead of canned crescent rolls.

To go homemade all the way, make up a batch of croissant dough. This is NOT as difficult as it sounds! Making croissants from scratch is actually really easy. It looks difficult because there are lots of steps–it’s all the rolling out, chilling, and re-rolling of the butter-packed dough that makes croissants so flaky-delicious. But you can divide up those steps over several days, devoting just a few minutes of effort at a time to the dough–most of the time spent making croissants is in chilling the dough. One batch of croissant dough will yield four balls, and each ball makes 8-12 croissants, depending on size. The balls of dough can either be refrigerated or frozen for later use, so make up a batch and keep it on hand.

See my homemade croissants recipe here.

OR just grab a can of store-bought crescent rolls. (I won’t tell.)

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How to make Chocolate Croissants:

1 ball of croissant dough or 1 can of crescent rolls
chocolate chips
1 egg white
1 tablespoon water
sea salt

Roll croissant dough out in a circle and cut into 8-12 slices, like pizza, depending on the size you want. Place chocolate chips toward the fat end of the slice, however much will fit. If you want to go gourmet, use a higher-end chocolate and cut shavings or chunks instead of chocolate chips.

Whisk egg white with water. After rolling up each slice, brush with egg white/water mixture and sprinkle with sea salt. (If you like salt with chocolate. If you don’t, you can skip this step. I love it!)

Let rolls rise till doubled, about an hour.

Bake in a 375-degree oven for about 15 minutes. (Depends on size. Less time for smaller rolls.)

Make breakfast fun this weekend! (Why not?)

See this recipe at Farm Bell Recipes and save it to your recipe box.

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