Chocolate croissants bring back special memories of a weekly mornings tradition from when I was in high school. Before I could drive, I had to be at school early once a week and my dad would take me. We would always backtrack to Starbucks where I would order a latte and a chocolate croissant. Even after I could drive we would take separate cars to still get coffee and croissants together before driving our separate ways. They’re fond memories of father-daughter time and this easy homemade version is a delicious way to bring that weekly tradition into my own home. 

 

 

 

1 sheet of frozen puff pastry, thawed, each sheet cut into 12 squares

1 3.5-ounce bar 73% dark chocolate, each cut into twelve pieces

 

Line baking sheet with a silpat. Place 1 chocolate piece on edge of 1 pastry square. 

 

 

Roll up dough tightly, enclosing chocolate.* Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet, seam side down.

 

Preheat oven to 400°F. Bake until pastries are golden brown, about 15 minutes. Serve warm or at room temperature.

*I had some issues with the puff pastry opening up, I think it would be good to use a toothpick to hold it together but be sure to remove it!

 

Happy Baking!