A quick flaky chocolate croissant for a weekend morning treat. Filled with creamy chocolate and drizzled with hot fudge sauce this croissant is rich and tasty.
Thaw one sheet of puff pastry per package instructions, usually about 30-40 minutes. It should be thawed enough to easily unfold, but not warm.
Unfold the pastry sheet onto a lightly floured pastry board or parchment paper. Use a rolling pin to roll out to about an 8 x 12 rectangle.
Use a pastry cutter to cut into 4 rectangles.
Spread the chocolate on each rectangle, leave about 1-inch from the sides. Reserve some of the chocolate for drizzling on the baked croissants.
Roll the puff pastry to form a crescent shape. Start at the larger end and using your fingers to roll up to the tip. s
Transfer rolled croissants, tip side down, on a parchment-lined baking sheet. Lightly brush the top of the croisants with melted butter. Place baking sheet with croissants in refrigerator while the oven is preheating.
Bake at 400 degrees Fahrenheit for 20-25 minutes, until golden brown.
Remove from oven and let cool slightly. Heatt he remaining chocoalte in microvave just enough to soften. Use a spoon to drizzle chocolate on top of the croissants.
Serve warm or at room temperature.
Notes
You can substitute chocolate candy bar squares for the filling.