Easy Chocolate Croissants

Looking for a quick chocolate fix? These easy chocolate croissants are ready in only 20 minutes and full of chocolate, then drizzled with more chocolate and sprinkled with powdered sugar. A fun and delicious treat, anytime!

Course Dessert

Cuisine American

Keyword easy dessert recipes, easy snack recipes

Prep Time 5

Cook Time 12

Total Time 17

Servings

Calories 121kcal

Author Nicole Cook

Ingredients

8 count crescent rolls
1 cups chopped chocolate or we opt for chocolate chunks
1 small egg beaten with 1 teaspoon of milk (makes an egg wash)
melted chocolate for drizzling optional
Powdered Sugar optional

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or spray with cooking spray.
Separate crescent roll dough into 8 separate triangles. Put a heaping tablespoon of chopped chocolate on top of each triangle. You can put as little or as much as you'd like, but remember you want it to stay inside the croissants at the end of the day. So don't overstuff too much.
Beginning at the fat end of the crescent roll dough, roll the dough to the finer tip wrapping the tip securely around and making sure it's face down when it goes on the baking sheet.
Brush the tops and sides of each rolled crescent with the egg wash.
Bake in a 350 degree F oven for 12-15 minutes or until golden brown.
Remove from oven and allow to cool for 5 minutes.
Melt your chocolate for drizzling, if desired. Drizzle chocolate over the tops of each crescent.
Sift powdered sugar over each crescent before serving, if desired.
Best if served warm, but still delicious at room temperature.

Notes

Leftovers should be stored in an airtight container at room temperature for up to 3 days. (ours never last that long)
While you can substitute the chocolate for chocolate chips, we've found that chopped chocolate bars seem to melt better than the chocolate chips.
These go lightening fast at parties, so make sure you double or even triple the recipe.

Nutrition