Ingredients:

• 375g packet ready-rolled butter puff pastry

• 100g dark chocolate bar (minimum 70% cocoa solids)

• 1 egg beaten

  
  

Process:

• Preheat oven to 220˚C.

• Unfurl the sheet of pastry.

• Cut it into six squares.

• Cut each square diagonally to give 2 triangles (they will appear quite small).

• Put the triangle with the wider part facing you, and the point away from you.

• Break off small pieces of chocolate (approx 1cm).

• Place chocolate about 2 cm up from the wide end nearest to you.

• Carefully roll from that chocolate loaded end towards the point of the triangle.

• Seal it slightly with your fingertips and curl it around into a crescent.

• Place the 12 chocolate croissants on a lined but not buttered baking tray and paint with the beaten egg.

• Bake for 15 minutes until they are golden and puffy.