As a gal who loves my trips to Paris, I can safely tell you these are NOTHING like the real deal French croissant.
But, this easy peasy Chocolate Crescent Croissant recipe will thrill your kiddos when they want a breakfast that is beyond a bowl of Cheerios or a Pop-Tart and when you just want to enjoy your cup of coffee without measuring, whisking and/or making a big breakfast production.
A tube of crescent rolls is a great thing to have on hand. They can turn into so many lovely things.
This recipe is so easy. Definitely enjoy them warm from the oven.
Chocolate Crescent Croissants
(Makes 8)
1/3 cup semi-sweet mini chocolate chips, divided (About 2 tsp. per crescent roll triangle)
For the icing:
3/4 cup mini or regular semi-sweet chocolate chips
1 6.5 by 6 inch plastic sandwich bag with a zipper seal
Optional: Powdered sugar to serve.
Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a Silpat baking mat.
Open package of crescent roll dough and unroll it. Separate the dough into 8 triangles by following the perforations.
Sprinkle mini chocolate chips (about 2 tsp per triangle) evenly over the dough triangles. Starting with the wider side of the triangle. Roll the triangles into crescents. Line up prepared crescents evenly onto prepared baking sheet.
Bake about 12 minutes, or until golden brown.
Remove tray to a cooling rack.
Meanwhile, place 3/4 cup mini or regular chips into a microwave safe bowl. Melt at 30 second intervals. Stir. Repeat until fully melted (about a minute and a half).
Swiftly, spoon the melted chocolate into a plastic sandwich bag. Seal the bag. Using a kitchen shear, cut a corner off the bottom of the bag so that you can pipe the melted chocolate on top of each baked crescent in the swirly design of your choice. Dust with powdered sugar if desired. Serve warm!
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