Ingredients Jump to Instructions ↓

  1. 2 x 200g pkts Sara Lee frozen croissants

  2. 100g bar Lindt milk or dark chocolate

  3. 1 egg, lightly beaten

Instructions Jump to Ingredients ↑

  1. Preheat oven to 160°C. Using a small knife, cut a horizontal slit in the back of each frozen croissant, not quite cutting all the way through. Break chocolate into marked squares then cut each square in half. Stuff 2 halves into each croissant. Place croissants on a baking paper-lined oven tray then brush lightly with egg. Bake for 10-12 minutes or until heated through and golden. Stand for 5-10 minutes then serve with hot chocolate.

  2. Do ahead: Croissants can be stuffed with chocolate up to 1 day ahead, then returned to the freezer until ready to cook. (Take care not to thaw them.)


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