Chocolate Croissants

Submitted by: Suzanne McMinn on July 25, 2010

Make chocolate croissants! This is an quick, easy, and fun breakfast treat whether you go homemade all the way or take a short cut using 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.)

Servings: 8-12   Prep Time: 1 hour   Cook Time: 15 minutes  


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?)

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