Chocolate Lava Croissants (Print Version)
Flaky pastry envelopes molten dark chocolate, finished with a glossy drizzle and chocolate shavings for a delightful treat.
# What You’ll Need:
→ Croissants
01 - 1 sheet puff pastry (approximately 250 g), thawed
02 - 100 g dark chocolate (70% cocoa preferred), cut into 8 batons
03 - 1 egg, beaten (for egg wash)
→ Chocolate Sauce
04 - 100 g dark chocolate, chopped
05 - 60 ml heavy cream
→ Garnish
06 - 20 g dark chocolate, shaved or grated
# How to Make It:
01 - Preheat oven to 200°C. Line a baking sheet with parchment paper.
02 - Unroll puff pastry on a lightly floured surface and cut into 8 triangles.
03 - Place a piece of dark chocolate at the wide end of each triangle. Roll up from the wide end toward the tip to form croissant shapes.
04 - Transfer croissants to the baking sheet, tip side down. Brush each with beaten egg for a glossy finish.
05 - Bake for 16–18 minutes until croissants are puffed and golden brown.
06 - While croissants bake, melt chopped chocolate with heavy cream in a small saucepan over low heat, stirring until smooth. Remove from heat and keep warm.
07 - Allow croissants to cool for 5 minutes. Drizzle with warm chocolate sauce and sprinkle with chocolate shavings.
08 - For serving, slice croissants diagonally to display the molten chocolate center.
# Additional Tips::
01 -
- Uses store-bought puff pastry so there is no need for advanced baking skills
- Ready in just over thirty minutes from start to finish
- Irresistible molten chocolate center for maximum indulgence
- Minimal prep and cleanup which is perfect for busy mornings
02 -
- Perfect for satisfying chocolate cravings
- A hit with kids and adults alike so expect them to disappear fast
- Best enjoyed fresh and warm right out of the oven
03 -
- Chill your pastry until just before use so it stays crisp and puffs up high
- Use a serrated knife to slice for clean edges and neat layers
- Always use real chocolate bars not chocolate chips so the inside melts to true lava