I don’t know about you, but in the dead cold of winter, I sometimes close my eyes and day dream of summer, picturing myself slowing down to take in the sunshine and warm breezy air while sipping on a glass of ice cold tea. However, the reality of summer is far from this sun-kissed portrait. It is no sooner that the ground thaws that it is time to clean the windows, plant the garden, make an appearance at Friday’s cookout, buy a gift for the next weekend’s wedding/bridal shower/housewarming (insert any other event you can think of) and let’s not forget about preparing for weekend guests. And when I look around at neighbors and friends, they are not immune to the summer hustle either. Birthday parties, summer camps, pool dates, baseball games….it is a constant grind. My day-dreamed vision of what summer is supposed to look like is fogged by humidity and a full calendar. That is why I was inspired to create a quick and easy breakfast treat that would free up a bit of time for us to actually stop and savor a summer morning. These delicious chocolate croissants will be a hit with your morning crew and lunch guests alike. Enjoy!

  • 1 package refrigerated croissant dough OR puff pastry
  • ¼ cup + Endangered Species Chocolate Almond Spread with Cocoa
  • 3 oz Endangered Species Chocolate 72% Smooth Dark Chocolate Bar
  • ¼ cup sliced almonds
  • One egg, beaten

On a parchment lined baking sheet, roll out refrigerated croissant triangles, or cut puff pastry into triangles. At the “base” of each triangle, spread roughly 1 tsp (or more to your liking) of the Almond Spread. Starting at the base, tightly roll each croissant, finishing with the point wrapping around the top. Curve each end towards each other to make a crescent shape. Brush each croissant with the egg wash, and sprinkle on almonds. Bake at 375 F until golden and flakey. Once slightly cooled, melt chocolate bar in the microwave until smooth. Using a fork or spoon, drizzle chocolate across the tops of the croissants. Serve warm or at room temperature.


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