{White and Dark} Chocolate Filled Croissants: These easy croissants are stuffed with both white and dark chocolate chips and are ready to eat in less than 25 minutes! Breakfast of champions. Day 13 of the 14 Days of Love!
Can we just discuss how chocolate is the best thing ever? And when it’s melted inside of a buttery croissant it’s pretty much life changing? Totally not even a question. It is life changing. Period.
Did you see that Snickers Brady Bunch commercial during Super Bowl? That’s totally how it is with these. No matter your mood, it’s instantaneously better after taking a bite of these 3-ingredient choco-o-licious rolls. Totally the same with this. And this.
Yep, you read that right. Three ingredients. Well, technically four if you count the powdered sugar garnish, but I don’t count it as an ingredient. It’s like counting sprinkles on a chocolate donut as an ingredient. Totally not a thing. They’re merely there for visual purposes. They’re pretty. And make the presentation. (Okay, they taste pretty great too, just like this powdered sugar–why is sugar so good? UGH.)
This is the perfect excuse to eat chocolate for breakfast. Especially on Valentine’s Day, the day of chocolate, and chocolate just might be the greatest form of love there is.
Between these chocolatey bites of buttered goodness and these strawberry waffle skewers, breakfast, hands down, is the meal of champions. Wheaties, you’ve been replaced.
When it comes to stuffing these rolls, it could not be easier. Although, confession time for a sec, I struggle when it comes to rolling up these rolls. I’m pretty sure a child can do it better the first time through (I had to roll most of these twice to get that half-moon shape).
So for those of you who have the motor skills of an adult, this should be a cinch. So, begin by rolling out the dough. Then, fill it with white and dark chocolate chips, roll the dough into a half-moon shape, and bake for about 14-16 minutes, or until the rolls are gorgeous and golden brown.
Allow the rolls to cool slightly, drizzle with chocolate, and top with powdered sugar.
Then, feel free to face plant right in there.
Yields 8 Rolls
5 minPrep Time
14 minCook Time
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Ingredients
- 1 can refrigerator crescent rolls
- 4 Tbsp white chocolate chips
- 6 Tbsp dark chocolate chips
- Powdered Sugar (Optional)
Instructions
- Preheat oven to 350 degrees. Grease a baking sheet with cooking spray.
- Roll out dough and separate into eight triangles. Spread about 1 Tbsp of chips (1/2 Tbsp white and 1/2 Tbsp dark) over the rolls. Feel free to add more or less depending upon the size of each roll. Save the last 2 Tbsp of dark chocolate chips.
- Roll the dough, starting from the wide side and ending at the opposite corner. If any chips fall out, just stuff them back inside.
- Bake for about 14-16 minutes, or until nice and golden brown. Allow to cool slightly, about 2-3 minutes.
- In a microwave safe bowl, melt the remaining 2 Tbsp dark chocolate chips in 20-second increments on low power, stirring after each round. Once melted, drizzle chocolate over each roll. Sprinkle with powdered sugar.
- Enjoy!
Notes
Adapted from Pillsbury.
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