As much as I love a good laugh, I love a good croissant even more. And when you combine chocolate AND croissants? Well, that’s just a match made in heaven. So hold onto your hats, folks, because today we’re talking about White and Dark Chocolate Filled Croissants.
First things first, we need to appreciate the beauty of this pastry creation. Imagine, if you will, a warm, flaky croissant that’s been filled with both white AND dark chocolate. It’s enough to make your mouth water just thinking about it. And thanks to the lovely folks at A Latte Food, we’ve got the recipe right here.
Let’s get started, shall we?
Ingredients:
- 1 tube refrigerated crescent rolls
- 1/4 cup white chocolate chips
- 1/4 cup dark chocolate chips
- Powdered sugar for dusting
Okay, now that we’ve got our ingredients all set, it’s time to put this bad boy together. Preheat your oven to 375°F and line a baking sheet with parchment paper.
Instructions:
- Unroll the crescent rolls and separate into triangles.
- Place a few of both the white and dark chocolate chips on the wider end of each triangle.
- Roll up the triangles from the widest end and transfer to the prepared baking sheet.
- Bake for 10-12 minutes, or until golden brown.
- Dust with powdered sugar and enjoy!
Now, if you’re anything like me, you’re probably all like “that’s it?!” But trust me, this simple recipe packs a powerful punch. And if you really want to impress your friends and family, you can even make a homemade croissant dough instead of using refrigerated crescent rolls.
But wait, there’s more! We can’t talk about sweets without talking about Meringue Kiss Cookies. These little bites of heaven are the perfect way to cap off any meal. And thanks to The Novice Chef, we’ve got the recipe right here.
Ingredients:
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- Food coloring (optional)
Don’t worry, we’re almost done. Preheat your oven to 200°F and line a baking sheet with parchment paper.
Instructions:
- Using a stand mixer with a whisk attachment or a hand mixer, whisk the egg whites until they form stiff peaks.
- Add in the sugar, one tablespoon at a time, while continuing to whisk the egg whites.
- Once all the sugar has been added, whisk for an additional minute until the mixture is shiny and holds stiff peaks.
- Stir in vanilla extract and food coloring (if using).
- Transfer the mixture to a piping bag and pipe small kisses onto the prepared baking sheet.
- Bake for 1-1.5 hours, or until the kisses are dry to the touch.
- Cool completely and store in an airtight container for up to a week.
There you have it, folks. Two delicious desserts that are guaranteed to bring a smile to your face. Now if you’ll excuse me, I’m going to go raid my kitchen and whip up a batch of White and Dark Chocolate Filled Croissants. Bon appétit!
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