Light and flaky crispy croissants with melted dark chocolate filling inside are super easy and simple, even your kids can make them in minutes! Warm croissants are made with an all-ready pastry dough, filled with dark chocolate chips morsels, coated with an egg wash, and baked until golden brown.
They taste so good; other than their shape, you can’t really tell the difference from the ones you buy at your local coffee shop or bakery. They were AWESOME! These chocolate filled croissants actually turned out better than we ever expected!
Since this was the first time I made chocolate filled croissants, I realized the pastry sheets really come in handy. It was so much fun, especially because you can make any size or shape croissants you prefer. The only thing you need to remember when you take them out of the oven, is to allow the croissants to cool down before you bite into them. The melted chocolate inside will be extremely hot, and can burn your mouth instantly. We know this, because it happened to us.
I think next time, I’ll try to make the croissants look more traditional. But, regardless of their shape and size I made them into, my family thought they were perfect. They are so sweet, aren’t they? Gotta love them.. enjoy!
EASY Croissants with Dark Chocolate Filling
- 1 box of Puff Pastry Sheets ( Pepperidge Farm, package of 2 sheets)
- 1 bag (10 ounce) Ghirardelli Bittersweet chocolate baking chips ( 60% Cacao)
- 1 egg, lightly beaten
- 1 Tbsp. water
- cooking spray
Follow the directions on the box to thawing puff pastry sheets. About 20 minutes
at room temperature before using, is best to work with.
Preheat oven to 350 degrees.
Gently, unfold pastry sheet on lightly floured surface. If using one sheet, return wrapped, unused sheet to freezer. Lightly spray one cookie sheet with cooking spray, or place parchment on the cookie sheet, and set aside. Using a rolling pin, gently roll the pastry sheet to make it a tab thinner.
Slice down the middle of the sheet, horizontality.
Starting at one end. Place a few of chocolate morsels (about 10) down the middle in a straight line, about 1 inch from the end. If you prefer more of a chocolate filling, just double the chips next to the ones in the center.
Pick up the end and roll over the chocolate chips once, and gently press down to pinch the seam.
Then roll over the pastry the second time, and press down lightly, to seal the seam again. Cut the pastry where it ends. Place the filled pastry onto the prepared baking sheet.
Repeat again, laying the chips, then roll over the chips once, and then roll over the second time. Cut the pastry. Continue with the other half of the pastry sheet. If you have some dough leftover, make mini chocolate croissants with the remaining pastry.
Mix water with beaten egg. Brush tops of unbaked pastry with egg wash.
Bake for 25 to 27 minutes, or until croissants are golden brown.
Remove from oven, and allow to cool completely. If you prefer serving them warm, reheat croissants in a toaster oven for 1 minute. Store them in a air-tight container.
Yields: about 4.5 chocolate croissants per sheet
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Tomorrow is Mother’s Day! And from our family to yours, we like wish all the Mother’s in the WORLD a joyful, memorable Mother’s Day! Happy Mother’s Day!