Croissants Chocolat

by Cindi Sutter, Founder of Spirited Table®

Ingredients
1 packaged tube Trader Joe’s Croissants (or cooked croissants from your bakery)
2-3 Tbsp Nocciolata Organic Hazelnut & Cocoa Spread or Nocciolata Organic Hazelnut Spread with Cocoa & Milk
2-3 Tbsp Mielbio Mandarin Italian Honey

Instructions

  1. Unroll Trader Joes crossant tube of cough. Separate each triangle and place on a slightly buttered cookie sheet. 
  2. Depending on the size of croissant, spread 1-2 Tbsp of dark or milk chocolate across each triangle of dough. 
  3. Then beginning with the longest side, roll them up so the small pointed edge is on the top
  4. Bake according to instructions on Trader Joes packaging. 
  5. When croissants are lightly browned drizzle Mielbio Mandarin Honey over the top of each croissant. 
Food & Drink, DessertsCynthia SutterCindi Sutter, Croissants Chocolat, Recipe, Rigoni Di Asiago Nocciolata, Italian Chocolate, Trader Joe's, recipeComment