These shortcut chocolate croissants could not be any easier. Filled with rich chocolate, topped with more chocolate, and only 20 minutes from start to finish.
Are you ready for the world’s easiest recipe? Wait. Should I even call it a recipe when there are only 3 ingredients? Yup. Three ingredients, twenty minutes, chocolate chocolate chocolate, more chocolate, totally dangerous.
These chocolate croissants are my new favorite way to spend Saturday mornings. After 1 grueling hour of spin class, they’re completely necessary. I work out for chocolate.
I recently got in touch with Safeway for a little collaboration. They asked me to make a couple recipes using some of my favorite products from their grocery aisles.
And this week, I used Pillsbury® Crescent Rolls to make today’s treat.
Chocolate is a croissant’s best friend. Have you ever had a chocolate croissant before? Either homemade, from a bakery, from Paris (let’s go there so we can eat chocolate croissants and pretty little macarons together), made with chocolate pastry, layered with chocolate, whatever. No matter what form, chocolate croissants are mind-blowing.
…I don’t think I have to tell you that twice.
My shortcut version of a chocolate croissant (or should I say chocolate crescent?) couldn’t be any simpler. Sometimes shortcuts in the kitchen are welcomed with open arms, especially when life gets a little hectic. See link to my homemade danish pastry dough below the recipe if you’d like to make the croissants from scratch!
So, there’s just a few quick steps to get down: roll out, fill, roll up, bake. That’s about it. You may use chocolate chips, dark chocolate, semi-sweet chocolate, or heck – even white chocolate would be incredible. Absolutely trying that this Saturday morning. This time I used semi-sweet chocolate chips and a chopped dark chocolate bar.
Here are the steps. So easy.
The melty chocolate made me weak at the knees. Or maybe that was from spin class? I don’t know, my instructor is wildly intense. Top the chocolate filled croissants with more chocolate because (1) it looks pretty and (2) just because.
Oh, and try them warm with a side vanilla ice cream.
Join my chocolate croissant loving world, please. Enjoy!
20 Minute Chocolate Crescents (Crossaints)
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 1 cup semi-sweet chocolate chips or chopped pure chocolate1
- 1 large egg, beaten
- 1/4 teaspoon shortening, optional
- Heat oven to 350F degrees. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
- Separate crescent roll dough into 8 triangles. Sprinkle about 1 Tablespoon of chocolate chips/chunks on top of each triangle as shown above. Use your best judgement – if you think your triangle can hold more, add more. If you think it should hold less, use less chocolate chips. Press chips down lightly to get them to stick. Reserve remaining chocolate chips.
- Roll up, starting from wide end and rolling to opposite point. Place onto baking sheet and curve into croissant shape. Brush the croissants lightly with beaten egg – this helps gives them that golden sheen.
- Bake 12 to 17 minutes or until deep golden brown. Remove from cookie sheet and allow to cool for 5 minutes. Melt the remaining chocolate in the microwave in 10 second increment, stirring after each increment. Add shortening to thin out if desired. Drizzle over croissants and serve warm. Try adding fresh whipped cream or even salted caramel on top. Leftovers keep well covered tightly at room temperature for 3 days.
- I find that chopped pure chocolate melts much easier in the crescent dough than chocolate chips. I simply use a dark chocolate bar I had lying around. Any pure chocolate will do.
Adapted from Pillsbury