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Nigella Lawson revealed her easy recipe to make 12 chocolate croissants, which only requires three ingredients.<\/p>\n
“First, let me say that if I can do this, you can,” said Nigella. “As I have never tried to hide, I have no patience and even less dexterity.”<\/p>\n
Nigella elaborated: “But this is child’s play: indeed, you could consider getting children to make them.<\/p>\n
“They certainly like eating them, and they tend to like eating what they make themselves even more.”<\/p>\n
Here’s how to make Nigella’s chocolate croissants with her easy-to-follow recipe.<\/p>\n<\/div>\n
Makes: 12<\/p>\n
Ingredients:<\/strong><\/p>\n 375g all-butter ready-rolled puff pastry sheet Preheat the oven to 220\u00b0C\/200\u00b0C Fan\/gas mark 7\/425\u00baF. Unfurl the sheet of pastry and then cut it into six squares.<\/p>\n Cut each square diagonally to give two triangles. Nigella said: “They will appear quite small.”<\/p>\n<\/div>\n Put the triangle with the wider part facing you, and the point away from you.<\/p>\n Break off small pieces of chocolate (approximately 1cm) to place on the pastry triangles, about 2cm from the wide end nearest to you.<\/p>\n Then carefully roll from that chocolate-loaded end towards the point of the triangle.<\/p>\n Nigella said: “You should now have something resembling a straight croissant. Seal it slightly with your fingertips and curl it around into a crescent.”<\/p>\n<\/div>\n The next step is to place the 12 chocolate croissants on a lined but not buttered baking tray and paint with the beaten egg.<\/p>\n Bake for 15 minutes until they are golden and puffy and exuberantly, if miniature, croissant-like.<\/p>\n Once the bake is completed, you should have 12 delectable chocolate croissants to hand.<\/p>\n It will be a great treat to add to Easter celebrations over the weekend, and it’s so easy to do.<\/p>\n<\/div>\n
100g dark chocolate (minimum 70 percent cocoa solids)
One large egg (beaten)<\/p>\nMethod<\/h3>\n