Ingredients
Scale
- 8 large croissants, halved
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Arrange croissant halves in the baking dish, cut-side up.
- Step 2: In a medium saucepan, whisk together heavy cream, whole milk, cocoa powder, sugar, and salt. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth and slightly thickened. Remove from heat and stir in vanilla extract.
- Step 3: Pour the chocolate mixture evenly over the croissants in the baking dish, ensuring all croissant halves are well coated.
- Step 4: Sprinkle the semi-sweet and milk chocolate chips evenly over the top of the croissants and chocolate mixture.
- Step 5: Bake for 20-25 minutes, or until the croissants are golden brown and the chocolate is melted and bubbly. Let cool slightly before serving.
- Step 6: Serve warm and enjoy!
Notes
- Store leftover bake in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- For warm, gooey croissants, reheat individual portions in the microwave for 15-20 seconds, or bake in a preheated oven at 350°F for 5-7 minutes.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent touch.
- To prevent overly soggy croissants, ensure the chocolate mixture is slightly thickened before pouring it over the croissants.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American