How To Make 20-Minute Chocolate Crescents
For a quick and easy breakfast, try these 20-minute chocolate crescents. It’s light but with a buttery flavor and drizzled with rich chocolate syrup.
Heat oven to 350 degrees F.
Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
Separate crescent roll dough into 8 triangles. Sprinkle about 1 Tablespoon of chocolate chips/chunks on top of each triangle.
Press chips down lightly to get them to stick. Reserve remaining chocolate chips.
Roll up, starting from the wide end and rolling to the opposite point. Place onto the baking sheet and curve into a croissant shape.
Brush the croissants lightly with beaten egg – this helps gives them that golden sheen.
Bake 12 to 17 minutes or until deep golden brown. Remove from cookie sheet and allow to cool for 5 minutes.
Melt the remaining chocolate in the microwave in 10-second increments, stirring after each increment.
Drizzle over croissants and serve warm. Try adding fresh whipped cream or even salted caramel on top.
Add shortening to thin out if desired.
- Calories: 201.80kcal
- Fat: 9.05g
- Saturated Fat: 4.46g
- Trans Fat: 0.02g
- Monounsaturated Fat: 2.97g
- Polyunsaturated Fat: 1.08g
- Carbohydrates: 28.62g
- Fiber: 1.84g
- Sugar: 13.38g
- Protein: 4.77g
- Cholesterol: 24.38mg
- Sodium: 143.65mg
- Calcium: 60.88mg
- Potassium: 126.96mg
- Iron: 1.84mg
- Vitamin A: 10.28µg
- Vitamin C: 0.06mg
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