Nigella’s Chocolate Croissants

In her book she writes:

“First let me say that if I can do this, you can. I have never tried to hide; I have no patience and less dexterity. But this is child’s play: indeed you could consider getting children to make them. They certainly like eating them, and they tend like eating what they make even more.”

Because I love, love, love croissants…...(one of the perfect components of breakfast in my humble opinion)……and also love chocolate….this recipe screamed out at me.

Like Nigella, I used frozen butter puff pastry, half a 17.02 ounce package.



A partial bar of Green and Black’s organic chocolate



1 egg, beaten


Step One – Thaw one sheet of the puff pastry on the counter. I placed mine on wax paper and let sit out for 45 minutes. If you have already thawed your puff pastry – then preheat oven to 425 degrees. Unfurl the pastry and cut into four squares.


Step Two - Cut each square diagonally to give two triangles ( they will appear very small). Put the triangle with the wider part facing you and the point away.


Step Three – Break off small pieces of chocolate (about a ½ inch) and place about ¾ the way up from the wide end nearest you.



Step Four - Carefully roll from the chocolate-loaded end toward the point of the triangle.


Step Five - You should now have something resembling a straight croissant. Seal it lightly with fingertips and curl it around into a crescent.
(in this, I was not a shining success. Maybe it’s all the angles….I suck at geometry…and some directions)


Step Six – Place the chocolate croissants on a baking sheet lined with baking parchment or aluminum foil. Paint with egg. Bake 15 minutes.



Note – I forgot the damn egg. I was so caught up with the porny-osity of puff pastry combined with good chocolate that I single mindedly rolled the pastry, ate chocolate, ran my mouth about the entire thing….you know…..



The photos in Nigella’s book look great. Next time I won’t roll mine as tightly and maybe the chocolate will seep through, into more of the flaky layers of the croissant.



This makes 8 flaky, buttery-warm chocolately treats which we served, probably inappropriately, with a glass of Bailey’s Irish Cream. I joked with Doug that ingestion of that much sugar at 9:30 in the evening ought to have me testing for diabetes if I wasn’t careful. But oh my……..they were very good! Next time I’ll remember to paint with the egg too.



Nigella Express - Get Up and Go Section, page 98




You have to try this chocolate!