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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Posted by Suzanne McMinn on June 18, 2010  

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10 Responses | RSS feed for comments on this post

  1. 6-18

    I’ve made these with your croissant dough recipe, about 2 years ago, actually! Haven’t made them since; they’re dangerous :hungry:

  2. 6-18

    :hungry: and a little raspberry jam thrown in? :hungry:

    Well, if it can be done over a matter of days, I think I could handle this!

  3. 6-18

    You know what’s funny? No? Let me tell you. I watched It’s Complicated yesterday and they made chocolate croissants and I thought – “Ohhh… Yummy. But way too complicated.” Now I can say “NOT!” Thanks, Suzanne!

  4. 6-18

    To make it even more decadent, dip those chocolate croissants in chocolate gravy…

  5. 6-18

    I’ve been wanting to try these since I first saw them in the movie “It’s Complicated.” Could anything be more delicious?!?!

    Thanks for sharing.


  6. 6-18

    One word: Yum!

  7. 6-18

    Looks great! Hey your old fashioned strawberry pie does not say what temp to BAKE on? Is it 350 or 425?? Thanks

  8. 6-18

    I’m sorry! Thank you for telling me that! It’s 375 degrees. I just fixed the recipe so it’s on there.

  9. 6-20

    Those look nommy. Although, I’d probably take the lazy way out and use tube-o-croissant. ;)

  10. 6-20

    Can’t wait to try the chocolate croissants! They look goooooood!
    BBB Ball Blue Book

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