Penny's Passion: Super Easy Chocolate Croissants

Saturday Eric and I were out and about most of the day. When we landed at home, we needed to pull dinner together somewhat quickly because Ian and Kayla were coming over to dine with us. We knew we were going to keep it low key and decided on chili and grilled cheese for our entree.

With the main course decided, I started thinking about what we could have for dessert. I peeked in the pantry and saw a Ghirardelli's chocolate bar staring back at me and I knew exactly what I would whip up ~ Chocolate Croissants.

I first saw this recipe from The Comfort of Cooking while perusing Pinterest for an easy chocolate dessert. So glad I decided to give it a try because it is super easy and tastes scrumptious!

Here's What You Need

1 sheet puff pastry

1 4 oz chocolate bar (I used Ghirardelli's milk chocolate)

1 egg plus 1 tablespoon water

Powdered sugar for dusting

Here's What You Do

Line a baking sheet with parchment paper and set aside.

On a lightly floured surface, place puff pastry and roll out slightly with a floured rolling pin. Cut into 9 (5 inch) squares.

Cut or break up chocolate bar into 9 (1 inch x 1/2 inch) pieces.

Whisk egg and water in a small bowl until will combined. Set aside.

Place 1 chocolate piece on each square of pastry. Fold pastry over the chocolate. Lightly brush egg wash on the remaining dough and fold over again to seal. Place seam side down on your lined baking sheet.

Lightly brush each pastry with egg wash. Refrigerate tray for at 10 minutes (or up to 12 hours) to firm up.

When ready to bake, preheat oven to 400 degrees. Bake for 10-12 minutes, until golden brown and puffed. Allow to cool for about 10 minutes, then dust with powdered sugar.