1 piece of croissant dough
1/2 cup (100 g) semi-sweet or bittersweet chocolate chips or chopped chocolate
Directions
Remove 1 piece of dough from the fridge, unwrap it and roll out on a lightly floured surface into a 18″ x 5″ rectangle
Cut the dough horizontally in half. Then cut the dough vertically into fourths, making 8 rectangles.
Sprinkle 1 tbsp of semisweet chocolate chips (or chopped chocolate) in a line down a short edge of each rectangle.
Starting at the short edge, roll up into logs.
Place seam side down onto a lined cookie tray, 2″ apart.
Bake
Cover loosely with cling film and leave to rise in a cool place for around 2-3 hours ( if you’re making these the night before, you can actually shape them and leave them to rise in the fridge overnight instead).
Once ready to bake, preheat the oven to 450 degrees F (22o degrees C) . Brush the chocolate croissants with beaten egg using a pastry brush and put into the oven. Immediately lower the temperature to 400 degrees F (200 degrees C), and bake for 10 minutes. Reduce the temperature to 350 degrees F (180 degrees C) and bake for a further 8-10 minutes until well browned and puffy.
Let cool on a wire rack
Credits: www.topwithcinammon.com
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