I adapted this recipe from Nigella Lawson’s Chocolate Croissants, well…it isn’t really that much of an adaptation, more like some happy accident. I was trying to make croissants at first but it ended up looking more like crabs that has lost its pincers and legs. So I twisted the long ends on top into a somewhat-knot to make it into pouches. But I love how easy this was to make and they taste DIVINE!!!
It is a no-fuss recipe because you can use whatever chocolate bars available to you and wrap the puff pastry around it as filling. For these pouches here, I used chocolate from Beryl’s.
Please do not think that you have to make it into pouches, if you manage to roll it into a perfect croissant then all the more power to you. But if in any case that fails, you can always transform it into a pouch like what I did!
CHOCOLATE POUCHES RECIPE
Puff pastry squares, cut into triangles
Chocolate bars of any kind
1 beaten egg
1. With the puff pastry cut into triangles, place a piece of chocolate on the top end of the triangle and roll it into the middle with both the long corners sticking out.
2. Take these two corners and tie it into a rough knot.
3. Brush the pouches with beaten egg and sprinkle poppy seeds on top.
4. Bake in a pre-heated oven of 180C for 30 – 45 mins until puffed up and golden brown.