Chocolate Croissants

I found these from Joy the Baker (via Nigella Lawson). I love them! The first time I had a chocolate croissant was last year when I was in Paris. Although these aren't authentic, it definitely brought me back for a brief second!

I did not put salt on them like Joy suggested, although I bet that would taste good! I did however put some sugar on top of each before I baked them, but I probably should have put more on. I used Lindt 70% Cocoa Dark Chocolate chopped up. I also bought an Orange Creme filled Milk Chocolate bar which I bet would have also tasted really good. I will definitely try to make this recipe again and change up the filling. What a great versatile and fast recipe!! Thanks Joy!!

1 package Puff Pastry, thawed
1/4 cup Dark Chocolate, cut into pieces (I used about half of a large bar of Lindt)
1 Egg, beaten
Sugar/Salt, sprinkled on top

Using a lightly floured rolling pin, roll out a sheet of puff pastry about an inch on each side. Then, cut the sheet into 4 vertical strips, then cut each of those in half horizontally, creating 8 rectangles. Cut each of those rectangles in half diagonally, creating 16 triangles. Place some of the chocolate on the wide part of each of the triangles. Carefully roll the triangles from the widest part to the point. Pinch the corners so the chocolate does not ooze out and curve the pastry slightly towards the center forming a crescent shape.

Place the croissants onto a baking sheet (Joy says to line it and not grease it, but I didn't have parchment paper so I just sprayed it with non-stick spray). Brush each croissant with a bit of beaten egg and then sprinkle salt or sugar on the top of each. Place the pan into a 425 degree preheated oven and then immediately turn down the temperature to 400 degrees. Bake for about 12-15 minutes until the croissants are golden and puffed.