Chocolate Croissants Recipe

In small microwavable bowl heat cream on Power 3 in the microwave for 1 minute. Cream should be warm but not hot and not boiling.

In small microwavable bowl heat cream on Power 3 in the microwave for 1 minute. Cream should be warm but not hot and not boiling.

Remove from microwave and stir for a couple minutes until all the chocolate chips are melted and the sauce is glossy. If chips don’t fully melt, heat in microwave for 10 more seconds on power 3. Stir in vanilla and salt. Let cool slightly so that it can be spread onto crescent rolls.

Remove croissants from package and place into triangles.

Add 1 tsp of sauce to each croissant at the wide end of the triangle.

Roll croissant as usual and bake at 350 degrees for 13-15 minutes.

Remove from oven when croissants are golden in color (I usually can tell by the smell when they are done). Allow to cool for at least 5 minutes as the chocolate sauce will be hot.

Remove croissants from packaging but do not separate. Instead, just roll out into one long rectangle. Spread the sauce along 2/3 of the roll. I chose to role it as a longer roll, putting the sauce along the long end. Be sure to leave one end empty so that the croissant roll will not fall apart. If you want larger rolls, you can place the chocolate sauce along the narrow ends and make a shorter but thicker roll.

Roll up but do not press down, just like the croissants you do not want to press the dough. Cook on baking sheet (not greased) at 350 degrees for 18-22 minutes, or until it is golden brown in color. Remove from the oven and let cool for 10 minutes. Slice and serve. Delicious warm or cold.