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.
Chocolate-Filled Croissant Dessert
30g dark chocolate (I used Bournville), chopped
handful flaked almonds
- 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.
- 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.
- Add the whipped cream to the croissants and scatter with the fragrant almonds.
- Eat hot.