Nigella's Chocolate Croissants
Author: Nigella Lawson
Source: Recipe from
Comment: Very Quick, Will probably add one or two unnecessary calories but OH!!!!!! Delish!

  • 1 x 375g packet ready rolled butter puff pastry
  • 1 x 100g dark chocolate bar (minimum 70% cocoa solids) or best quality milk chocolate bar for children
  • 1 egg, beaten

1.Preheat the oven to 220°C. Unfurl the sheet of pastry and then cut it into six squares.

2.Cut each square diagonally to give 2 triangles (they will appear quite small). Put the triangle with the wider part facing you, and the point away from you.

3.Break off small pieces of chocolate (approx. 1cm) to place on the pastry triangles, about 2cm up from the wide end nearest you.

4.Then carefully roll from that chocolate-loaded end towards the point of the triangle.

5.You should now have something resembling a straight croissant. Seal it slightly with your fingertips and curl it around into a crescent.

6.Place the 12 chocolate croissants on a lined but not buttered baking tray and paint with the beaten egg. Bake for 15 minutes until they are golden and puffy and exuberantly, if miniaturely, croissant-like.




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