Chocolate Croissants Recipe
Chocolate Croissants Recipe photo by Taste of Home

Chocolate Croissants Recipe

Publisher Photo
From time to time, we have stuffed French toast made from rich buttery brioche. One Father's Day when I wanted to make it for my husband, the store was out of brioche, so I tried croissants instead. They turned out to be even simpler to use.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 12 servings

Ingredients

  • 12 unsliced croissants
  • 2 cups milk chocolate chips
  • 1/3 cup sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 cup milk
  • 4 eggs, lightly beaten
  • 1/2 cup half-and-half cream
  • 3 teaspoons vanilla extract

Nutritional Facts

1 serving (1 each) equals 451 calories, 24 g fat (13 g saturated fat), 123 mg cholesterol, 483 mg sodium, 50 g carbohydrate, 3 g fiber, 10 g protein.

Directions

  1. Cut a slit into the side of each croissant; fill with about 2 tablespoons chocolate chips. In a shallow bowl, combine the sugar, cornstarch and cinnamon; whisk in milk until smooth. Whisk in the eggs, cream and vanilla.
  2. Dip croissants into egg mixture. Place in two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 400° for 7-9 minutes or until golden brown. Serve warm. Yield: 1 dozen.
Originally published as Chocolate Croissants in Quick Cooking May/June 2005, p31

Nutritional Facts

1 serving (1 each) equals 451 calories, 24 g fat (13 g saturated fat), 123 mg cholesterol, 483 mg sodium, 50 g carbohydrate, 3 g fiber, 10 g protein.

Reviews for Chocolate Croissants

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 15, 2013

AMAZING!! I used miniature Hershey's bars and they worked perfectly. Also 9 min. was perfect amount of baking time. Top was wonderfully crunchy and bottom was not soggy. My sons loved them. I had cut recipe down but should have made two per person because they were so delicious we all wanted another!

MY REVIEW
Reviewed Sep. 9, 2011

This is a great recipe. My husband and children love it. I only made it on special occasions. I use small croissants.

MY REVIEW
Reviewed Nov. 13, 2010

Cook just a bit longer to avoid sogginess. It was a hit for my fam!!!

MY REVIEW
Reviewed May. 3, 2010

Added fresh raspberries after they were done baking and sprinkles with powdered sugar - YUM! You can omit the stuff you dip it in if you want a different taste that is quicker to make :)

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