Yum! Chocolate and Nutella and nuts. What could be better? If you’d only known, you could have served this at the end of your Valentine’s Day dinner.
Sandy Bremser, one of my writing critique partners is a fan of chocolate croissants. And one of my on-line writing friends, Martha Reynolds wrote a series in which the main character indulges her love of chocolate croissants. And why not? Oozy, gooey chocolate on flaky layers. I repeat. Yum!
I adapted this chocolate croissant recipe from one with two ingredients to make it into four.
And I think the two additional ingredients up the wow factor. You will notice that one of the ingredients is one on my “scared of” list: puff pastry. But since the earlier recipe worked out swell, I decided to give it another go! Besides, the stuff comes two to a box.
To make it easier, these are not rolled up from a triangle, but from a rectangle. The non-conventional shape just adds to the charm, don’t you think?
Nutty Chocolate-Nutella Croissants (makes 4 croissants)
1/3 cup mini-chocolate chips
2 tablespoons Nutella
¼ cup chopped pecans (or walnuts or other nut)
Preheat oven to 375 degrees. Line your baking pan with parchment paper or Silpat sheet.
Open the puff pastry sheet on a floured cutting board and divide into four rectangles.
On the bottom third of each rectangle, place ¼ of the mixture. Fold over the bottom third, then bring the top third down to cover the edge.
Place the croissants on the prepared baking sheet, seam-side down. Bake until golden brown, about 15 minutes. Check the oven after 12 minutes to monitor.
Serve warm or at room temperature, or quickly heat them up the next day for an extra gooey, chocolate croissant.
DH’s Rating: 5 Tongues Up I like chocolate. DH LOVES chocolate. This was right up his alley!
If you liked this recipe, I’d really appreciate you spreading the word on your social media outlets. Here are some pre-made Twitter and Facebook posts you can use or modify.
Tweet: What’s better than chocolate croissants? This #recipe for EASY Nutty Chocolate-Nutella Croissants by @good2tweat at http://bit.ly/2lKAIcH
Facebook: On Sharon Arthur Moore’s blog, Parsley, Sage, and Rosemary Time, see her easy Nutty Chocolate-Nutella Croissants at http://bit.ly/2lKAIcH
House rules for what counts as an ingredient:
Salt and pepper are not ingredients.
Oil is not an ingredient when it’s for the cooking pan, not the recipe.
Water is not an ingredient.