Chocolate Croissants

You know all of those pictures on Pinterest of the beautifully photographed foods attached to recipes that claim to be so easy?  Have you ever tried to make it yourself and it looked like a five year old had snuck into the kitchen and experimented?  Well, we love trying the recipes attached to the most popular pins.  More specifically, we love testing out the recipes that use words like “simple”, “quick” and “easy”.

Most recently, we decided to make chocolate croissants using Pillsbury croissant dough.  They required only four ingredients and did, in fact, only take five minutes to prepare (minus baking time).  Not only were they quick to make, they tasted really great.  Such a cute idea for those weekend mornings when you want to switch things up or when you want something special but don’t have a lot of time to experiment.


Here is all you need to know…

First, you just roll out the dough onto a baking tray or Silpat mat.


Next, take chocolate chips, a broken up chocolate bar, or both (as we did) and place them at the bottom of each triangle.  Gently press the chocolate into the dough.  We use the word “gently” because you want the chocolate to stay in place but you don’t want to pierce the dough.



Now you roll up the dough into the little croissants…


Next, beat a single egg in a small bowl. Brush the egg onto the top of each croissant.  This will help give your croissants a nice golden sheen after they are baked.



Now the croissants are ready to bake!  Follow the instructions on the dough and check often but we pulled out our croissants right around the 12-minute mark.


While the croissants are cooling off to the side, take remaining chocolate and microwave in fifteen second increments until melted and creamy.  If it seems to thick after a few intervals, you can add in a touch of shortening to thin it out.  Once melted, scoop the chocolate into one corner of a Ziploc sandwich baggie.  (We opted for a simple Ziplock bag instead of the piping bag that the instructions recommended and results were totally fine.)  Cut off a teeny piece of the corner of the bag and pipe the chocolate onto the croissants.  We realized after the fact that we should have piped the chocolate on at an angle instead of straight across the croissant to make it look prettier but, oh well.  You can learn from our mistake!




1 can Pillsbury™ refrigerated croissant dough

1 cup semi-sweet chocolate chips or baking chocolate (we opted for chips and a Videri sea salt chocolate bar)

1 egg, beaten

1/4 tsp. shortening (if needed)


1. Heat oven to 350 degrees.  Line baking tray with parchment paper or silicone liner

2. Separate dough into triangles and sprinkle approximately 1/2 to 1 tbsp of chocolate into the bottom end.  Use your best judgement to estimate the best amount.  It will become envious is the chocolate is to heavy for the dough.  Gently press the chips down in the dough.  Place remaining chocolate to the side.

3.  Roll up croissants as directed.  Bake the top of the croissant dough with the beaten egg.  This will help give that pretty golden glow once the croissants have baked.

4. Bake for 12-15 minutes or until golden brown.  (We took ours out after 12 minutes.)  Once baked, melt the remaining chocolate in the microwave using fifteen second increments until you reach desired smoothness.  You can add a bit of shortening to the chocolate if you need to think out the chocolate.  Drizzle the chocolate over the croissants.

5.  Try and refrain from eating all of them in one sitting.

Crazy simple, right?  As we mentioned before, the prep only took five minutes and then the croissants baked for 12 minutes.  Melting the chocolate and drizzling only took a few  minutes so the entire process only totaled 20 minutes or so.

Please let us know what you think if you try these.  We always welcome feedback!

Have a fantastic Friday!  We hope you have loads of fun planned this weekend!


Tiffany & Lindsey

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