Chocolate Lava Croissants (Print Version)
Flaky pastry envelopes molten dark chocolate, finished with a glossy drizzle and chocolate shavings for a delightful treat.
# Ingredients:
→ 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
# Steps to Follow:
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 Notes:
01 -
Use high-quality dark chocolate for the richest flavor.
02 -
Substitute milk chocolate for a sweeter taste or add a pinch of sea salt to balance flavors.
03 -
Serve croissants warm to achieve the flowing chocolate effect.
04 -
Pairs well with espresso or dessert wine.