Chocolate Croissants

I watched "Its Complicated" last night.....and I know I am behind on my movie viewing.  Of course I saw the wonderful chocolate croissants and my mouth was watering, so my daughter and I had to make some today.

This is the easiest way to make chocolate croissants and I know that we cheated a little bit, but who cares these are wonderful with out the long wait!

All you need is a package of frozen puff pastry that you defrost for about 2 to 3 hours in the refridgerator.  A 1/4 cup of dark chocolate that is at least 60% Cocoa, an egg that is beaten and a pinch of sea salt if you like salt with your chocolate.

Take your pastry dough and roll it out on a floured surface.  Once you have rolled it out to about a 1/2 inch thickness you will cut it into 4 squares.  You then cut the squares diagonally to make 8 triangles. 

Chop your chocolate into slivers and place a small amount on each large end ot the triangles.  Then roll the dough up and over the chocolate.  Make sure you pinch the ends shut so that the chocolate doesn't ooze out while baking.  Roll until they look somewhat like cresent rolls.

This is the dark belgian chocolate I  used for mine.  You can use milk chocolate if you don't like dark chocolate.....I like the dark just because it has less calories and more antioxidants.

When you are done rolling each croissant carefully place them on a baking sheet lined with parchment paper.

You should pre-heat your oven to 425 F. 

Your next step is to beat 1 egg and brush it on the tops of your chocolate croissants.  When you are ready to bake them turn the oven down to 400 F.  Bake them for about 12 to 15 minutes or until they are slightly browned on top.

You can let them cool for about 8 minutes and then what are you waiting for.....open mouth and insert!  They won't last too long!  If you don't finish them while they are still warm you can microwave them for a few seconds to warm them up later.