These Dutch chocolate and almond croissants are a perfect chocolate fix. I used to see this same type of croissants for quite a bit of money, but you can make them at home for pennies on the dollar. If you don’t have imported chocolate, plain chocolate chips or even a plain chocolate bar will work fine. Simply follow my directions and you’ll have a beautiful croissant.
1 can large croissants
1 c semi sweet Dutch chocolate chips
2 tbs milk
½ c water
½ c white granulated sugar
1 c sliced almonds
1 ½ powdered sugar
Preheat oven to 350˚
Line a sheet pan with a nonstick mat. Open your can of croissants and unroll onto the sheet pan. Do not separate. They should come out of the can in sets of two. Using your fingers, gently press the two together along the separation line. This should give you 4 extra-large croissants. In a double boiler, add chocolate and milk. Gently fold together until silky and well combine. Spread about 1 tbs chocolate on the inside of your croissants to coat them well, but not so much that it will ooze out. Leave top and bottom edges clean for rolling. Repeat with remaining croissants. Once they are ready to roll, make sure it is a little more like a fold-over, so you don’t end up with a kolache looking croissant. Set aside. Make your simple syrup by melting together water and sugar in a small sauce pot. Once sugar is completely melted, brush over croissants. Sprinkle with almonds and bake for 20-30 minutes. When your croissants are done, remove from oven and allow to cool at least 10 minutes. Sift with powdered sugar and serve.
Girl-Chef Tastes 