It's so good to be back! I haven't been able to post in a while because I've been at school. While I'm pretty lucky to have a full kitchen on my floor, I haven't done much with it yet - until recently. We've had a spree of birthdays on the floor in the last couple weeks, and I've discovered a few new treats that are quick and easy to make in a dorm kitchen with just a few ingredients. My favorite is this recipe for chocolate croissants. The dark chocolate provides a nice flavor contrast to the sweetness of the Nutella, but this recipe would would definitely work with milk chocolate as well. They are absolutely wonderful, and are ready in under half an hour. The croissants are best served warm, while the chocolate is still melted and delicious. Enjoy!
Here's the recipe:
- 2 tubes of Pillsbury crescent rolls
- 13 oz. jar of Nutella
- 7 oz. dark chocolate (or about 2 large bars)
2. Unwrap and spread the croissant triangles out onto a baking sheet, and spread a teaspoon of Nutella on each one down the center. Be careful not to spread the Nutella close to the edges of the triangles, as this will be tricky to work with later.
3. Place a rectangle of chocolate on the wide end of the triangle.
4. Fold the corners on the wider end of the triangle in towards each other, so that they touch the bar of chocolate. The idea is to make a pouch that will contain the bar when it melts.
5. Roll the triangle from the wide end to the thin tip to form a croissant shape.
6. Place the croissants on a baking sheet, and bake for 10 - 12 minutes. Allow them to cool for about 5 minutes on a cookie rack or a plate before serving!
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