Creamy Chocolate Crescents Recipe

5 1 1
Creamy Chocolate Crescents Recipe
Creamy Chocolate Crescents Recipe photo by Taste of Home
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Creamy Chocolate Crescents Recipe

Read Reviews
5 1 1
Publisher Photo
"Homemade" chocolate-filled treats are easy when you start with convenient refrigerated crescent rolls. They're impressive yet easy to serve for breakfast or a midday snack. —Bill Hughes, Dolores, Colorado
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.

Ingredients

  • 2 packages (3 ounces each) cream cheese, softened
  • 1/4 cup butter (no substitutes), softened
  • 1/2 cup confectioners' sugar
  • 2 tablespoons cornstarch
  • 2 cups (12 ounces) semisweet chocolate chips, melted
  • 1/2 teaspoon vanilla extract
  • 4 tubes (8 ounces each) refrigerated crescent rolls
  • GLAZE:
  • 2 eggs
  • 1 tablespoon butter (no substitutes), melted
  • 1/2 teaspoon almond extract
  • Confectioners' sugar, optional

Directions

In a mixing bowl, beat cream cheese, butter and sugar. Add cornstarch, melted chocolate and vanilla; beat until smooth. Unroll crescent roll dough; separate into triangles.
In a small bowl, whisk together eggs, butter and extract. Brush some over dough. Drop rounded teaspoonfuls of chocolate mixture at the wide end of each triangle; roll up from the wide end. Place point side down on greased baking sheets; curve ends slightly. Brush with remaining glaze.
Bake at 350° for 10-15 minutes or until golden. Remove from pans to cool on wire racks. Dust with confectioners' sugar if desired. Yield: about 2-1/2 dozen.
Originally published as Creamy Chocolate Crescents in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p53

Nutritional Facts

1 each: 126 calories, 8g fat (4g saturated fat), 22mg cholesterol, 93mg sodium, 13g carbohydrate (9g sugars, 1g fiber), 2g protein.

  • 2 packages (3 ounces each) cream cheese, softened
  • 1/4 cup butter (no substitutes), softened
  • 1/2 cup confectioners' sugar
  • 2 tablespoons cornstarch
  • 2 cups (12 ounces) semisweet chocolate chips, melted
  • 1/2 teaspoon vanilla extract
  • 4 tubes (8 ounces each) refrigerated crescent rolls
  • GLAZE:
  • 2 eggs
  • 1 tablespoon butter (no substitutes), melted
  • 1/2 teaspoon almond extract
  • Confectioners' sugar, optional
  1. In a mixing bowl, beat cream cheese, butter and sugar. Add cornstarch, melted chocolate and vanilla; beat until smooth. Unroll crescent roll dough; separate into triangles.
  2. In a small bowl, whisk together eggs, butter and extract. Brush some over dough. Drop rounded teaspoonfuls of chocolate mixture at the wide end of each triangle; roll up from the wide end. Place point side down on greased baking sheets; curve ends slightly. Brush with remaining glaze.
  3. Bake at 350° for 10-15 minutes or until golden. Remove from pans to cool on wire racks. Dust with confectioners' sugar if desired. Yield: about 2-1/2 dozen.
Originally published as Creamy Chocolate Crescents in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p53

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ConnieK User ID: 282614 82239
Reviewed Mar. 23, 2011

"Elegant, yet simple to make and very yummy!"

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