Mini Chocolate Croissant Bake

Ingredients:

1 cup semi-sweet chocolate chips

1/4 cup chocolate hazelnut spread

1 sheet of puff pastry, defrosted

1 egg, beaten with 1 tablespoon water

1/2 cup cocoa nibs

confectioners sugar, for garnish

Preheat oven to 400 degrees

Melt the chocolate and chocolate hazelnut spread and mix to combine. Place it in a pastry bag and pipe out twelve 2 inch logs. Place in the freezer for 15 minutes.

Cut each piece of puff pastry down the middle and then cut six triangles out of each side.

Take the chocolate logs out of the freezer and place them in the middle of each triangle.

Roll them up and place each mini croissant in a circle in a pie dish.

Brush the tops of the croissants with egg wash and the sprinkle the middle of each with the cocoa nibs.

Bake for 20 minutes. Remove and allow to cool for 10 minutes. Sprinkle with confectioners sugar.