Creamy Chocolate Crescents Recipes

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.

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!

HOMEMADE CHOCOLATE CROISSANTS (PAIN AU CHOCOLATE) RECIPE BY TASTY

Steps:

• In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter.
• Once the dough starts to clump, turn it out onto a clean counter.
• Lightly knead the dough and form it into a ball, making sure not to over-knead it.
• Cover the dough with plastic wrap and refrigerate for one hour.
• Slice the cold butter in thirds and place it onto a sheet of parchment paper..
• Place another piece of parchment on top of the butter, and beat it with a rolling pin.
• Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch (18 cm) square, ½-inch (1 cm) thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.
• Transfer the butter layer to the refrigerator.
• To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
• Roll out each corner and form a 10-inch (25 cm) square.
• Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
• Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.
• Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.
• Roll out the dough on a floured surface until it's 8x24 inches (20x61 cm).
• Fold the top half down to the middle, and brush off any excess flour.
• Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.
• Cover and refrigerate for one hour.
• Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge.
• After the final turn, cover the dough with plastic wrap and refrigerate overnight.
• To form the croissants, cut the dough in half. Place one half in the refrigerator.
• Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm).
• With a knife, trim the edges of the dough.
• Cut the dough into 4 rectangles.
• Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
• Place the croissants on a baking sheet, seam side down.
• Repeat with the other half of the dough.
• Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.
• Place the croissants in a warm place to rise for 1-2 hours.
• Preheat oven to 400°F (200°C).
• Once the croissants have proofed, brush them with one more layer of egg wash.
• Bake for 15 minutes or until golden brown and cooked through. Serve warm.
• Enjoy!

CHOCOLATE-FILLED BREAKFAST CRESCENTS

Steps:

• Heat oven to 375°F Separate crescent dough into 16 triangles.
• Beat butter in small bowl until creamy. Gradually add powdered sugar, beating until well blended. Beat in milk and vanilla. Add cocoa; beat well. Stir in pecans.
• Spread slightly heaping teaspoon chocolate mixture on each triangle within 1/2 inch of edges. Roll up; start at shortest side of triangle and roll to opposite point. Press all edges to seal completely. Place point side down on ungreased cookie sheet; curve slightly to form crescents.
• Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool to room temperature. Drizzle CHOCOLATE GLAZE over top of crescents.
• Chocolate Glaze: Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly, until mixture thickens. Do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth. Add additional water, 1/2 teaspoon at a time, until desired consistency.

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.

CHOCOLATE-CHERRY CAKE

Steps:

• Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.
• In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the 1/2 cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
• Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.
• Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.
• Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.

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.

CREAMY CHOCOLATE CRESCENTS

Steps:

• In a mixing bowl, beat cream cheese, butter and sugar. Add 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 degrees F for 10-15 minutes or until golden. Remove from pans to cool on wire racks. Dust with confectioners' sugar if desired.