Chocolate Filled Croissant Dessert

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

Croissants aren’t just for breakfast, they make a handy pudding too… Stuff them with chocolate and cream and sprinkle with flaked toasted almonds for a five-minute warm pud that’ll be perfect for any day of the week…

Chocolate-Filled Croissant Dessert
Serves 2
Ingredients
30g dark chocolate (I used Bournville), chopped
whipped cream 
handful flaked almonds

Method

1. Preheat your oven to 220ºC. Split the croissants and fill with the chopped chocolate. Close the croissants and place on a baking tray and slide into the oven for 3-4 minutes, until the croissants are warmed and crisp and the chocolate has melted. 
2. Quickly get a medium non-stick pan on the heat and toast the almond slices in the dry pan, until they’re aromatic and slightly golden. 
3. Add the whipped cream to the croissants and scatter with the fragrant almonds. 
4. Eat hot.