Chocolate Croissants

Care to indulge in a little piece of heaven? From Nigella Express

• Ready In: 35 mins
• Serves: 12

Ingredients

• 1 (13 ounce) packet  ready rolled butter puff pastry
• 1 (100 g)  chocolate bars (milk or dark depending on taste)
• 1  egg, beaten

Directions

1. Preheat the oven to 425 degrees F. Unfurl the sheet of pastry and then cut it into 6 squares.
2. Cut each square diagonally to give 2 triangles (they will appear quite small). Put the triangle with the wider part facing you and the point away from you.
3. Break off small pieces of chocolate (approx.1cm/half inch) to place about 2cm/3/4-inch up from the wide end nearest you.
4. Then carefully roll from that chocolate loaded end towards the point of the triangle.
5. You should now have something resembling a straight croissant, seal it slightly with your fingertips and curl it around into a crescent.
6. Place the chocolate croissants on a lined baking tray and paint with the beaten egg. Bake for 15 minutes until golden and puffy and exuberantly, if miniaturely, croissant-like.