Chocolate croissants – bite sized treats filled with molten chocolate. Not true croissants, since they’re made from the same dough I use to make my tart/pie bases, but I shaped them to look like croissants simply for fun.

Recipe and more under the cut.

These came about simply because I had some tart dough left over after I had made my vegetarian quiche one day. I refrigerated the dough in my freezer until inspiration struck, and I decided to make little chocolate treats for myself.

Recipe under the cut.

Since there was only a very little of the dough left (enough for maybe four one-inch sized mini croissants), I measured by eye and used a handful of baking chocolate for these. After shredding the chocolate finely, I packed it into the dough and then baked the lot.

They tasted good!

Chocolate Mini Croissants

Dough for the croissants

Ingredients:

• 150g cups all-purpose flour/maida
• 120 g butter (I use salted butter so I do not add any salt)
• 2 tablespoons ice water, plus more if needed

Follow the directions mentioned in this post for making the pie crust. Be sure to refrigerate the dough for at least 1 hour (up to 2 days) prior to rolling out.

Chocolate filling

• 100g baking/cooking chocolate

Shred the chocolate (I usually do it by hand) into fine pieces.

1. Preheat the oven at 180 degrees centigrade.
2. Once the dough is chilled and ready, cut into small enough pieces to make into croissant shapes.
3. Place the shredded chocolate in the middle of the dough, and fold the dough to cover the chocolate completely.
4. Bake for 7-8 minutes at 180 degrees centigrade.

Enjoy!