Chocolate Cream Cheese Crescents Recipes

CREAMY CHOCOLATE CRESCENTS

Steps:

• In a large bowl, beat the cream cheese, butter and sugar until fluffy. Add the cornstarch, melted chocolate and vanilla; beat until smooth. Unroll crescent roll dough; separate into triangles., In a small bowl, whisk together eggs, butter and extract. Brush some over dough. Drop rounded teaspoonfuls of chocolate mixture at the wide end of each triangle; roll up from the wide end. Place point side down on greased baking sheets; curve ends slightly. Brush with remaining glaze. , Bake at 350° for 10-15 minutes or until golden. Remove from pans to cool on wire racks. Dust with confectioners' sugar if desired.

CHOCOLATE CREAM CHEESE CROISSANT BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (175ºC).
• Open 2 prepackaged mini croissant rolls and chop them into 2 cm (1 inch) balls.
• Spray a medium-large baking pan with cooking spray and place the balls in the pan.
• Sprinkle the chocolate chips evenly over the dough.
• In a large bowl, whisk cream cheese until smooth and creamy, then add the sugar, eggs, and vanilla and whisk together until smooth.
• Slowly the add milk to loosen the mixture without curdling the cream cheese.
• Pour the cream cheese mixture evenly over the dough, then let sit for 20 minutes (optional).
• Bake for 45-50 minutes, or until the middle is cooked through.
• Let cool for 10 minutes before serving
• Garnish with a nice scoop of vanilla ice cream.
• Enjoy!

CHOCOLATE-FILLED CRESCENTS

Steps:

• Heat oven to 350 degrees F. Separate dough into 8 triangles.
• Place tablespoon of chocolate chips on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet.
• Bake at 350 degrees F. for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar.

EASY CHOCOLATE CREAM CHEESE FROSTING

Steps:

• In double boiler melt chips and add heavy cream, mix until smooth take off of heat.
• In mixing bowl cream together sugar and cream cheese until smooth, slowly add chocolate mixture. Mixture will thicken up as the chocolate cools.

CHOCOLATE CREAM CHEESE CROISSANT BAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 450ºF. Open 2 (or 3, depending on the size of your baking pan) prepackaged crescent dinner rolls and chop them into 1 inch pieces. Spray a medium-large baking pan with cooking spray and place the balls in the pan. Sprinkle chocolate chips evenly over the dough. In a large bowl, whisk cream cheese until smooth and creamy, add sugar, eggs, and vanilla, and whisk together until mixed. Slowly add milk to develop a more liquid consistency without curdling the cream cheese. Pour cream cheese mixture evenly over dough then let sit for 20 minutes (optional). Bake for 45 to 50 minutes, or until middle is cooked through. Cool for 10 minutes. Garnish with a nice scoop of vanilla ice cream, and enjoy!

CHOCOLATE CREAM CHEESE CRESCENTS

Steps:

• Heat oven to 350°F
• Lightly grease cookie sheet.
• In small bowl, combine the first 4 ingredients; blend well.
• Stir in macadamia nuts.
• Separate dough into 8 triangles.
• Spoon 1 heaping tablespoons cream cheese mixture onto shortest side of each triangle.
• Loosely roll up, starting at shortest side and rolling to opposite point.
• Place, point side down, on cookie sheet; curve into crescent shape.
• Bake at 350°F for 12-15 minutes or until golden brown.
• Cool 5 minutes.
• Meanwhile, in small saucepan over low heat, melt glaze ingredients; stir until smooth.
• Drizzle over warm rolls.
• Serve warm or cool.
• Store leftovers in refrigerator.

CHOCOLATE CREAM CHEESE CRESCENTS

Steps:

• Preheat oven to 350°F.
• Lightly butter baking sheet.
• In small bowl, combine powdered sugar, cream cheese, Kahlua or coffee and vanilla.
• Melt white chocolate chips in small bowl over saucepan with 1/4 teaspoon vegetable oil, until smooth.
• Add to cream cheese mixture and blend well.
• Stir in nuts.
• Separate dough into 8 triangles.
• Spoon 1 heaping tablespoon cream cheese mixture onto the shortest side of each triangle.
• Loosley roll up; starting at shortest side and rolling to opposite point.
• Place point side down on buttered cookie sheet; curve into a crescent shape.
• Bake for 12-15 minutes or until golden brown.
• Cool 5 minutes.
• Glaze:.
• Meanwhile, in a small bowl over low heat, melt glaze ingredients; stir until smooth.
• Drizzle over warm rolls.
• Serve warm or cool.
• Store in refrigerator.

CHOCOLATE-FILLED CRESCENTS

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in milk and vanilla. Gradually add cocoa; mix well. Stir in pecans. , Unroll crescent dough and separate into triangles. Spread about 2 rounded teaspoons of filling over each triangle to within 1/4 in. of edges. Roll up each from the wide end. Place point sides down, 2 in. apart on ungreased baking sheets. Curve ends to form crescent shapes. , Bake at 375° for 12-15 minutes or until golden brown. Remove to wire racks; cool slightly. In a small bowl, whisk glaze ingredients until smooth; drizzle over crescents.