Ingredients
- 2 sheets puff pastry (thawed)
- 1 bar dark or milk chocolate (broken into 1 oz pieces)
- 1 egg (for wash)
- 2 tbsp water (for egg wash)
- Optional: sugar, vanilla extract, sea salt
Instructions
- Thaw puff pastry overnight in the fridge. Roll out on a floured surface and cut into rectangles.
- Place a piece of chocolate at the wide end of each rectangle and roll tightly towards the pointy end.
- Pinch edges to seal and brush with egg wash made from mixing an egg with water.
- Preheat oven to 400°F (200°C). Bake on parchment-lined baking sheet for 18-22 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant (50g)
- Calories: 200
- Sugar: 6g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg