MAKES 12
1 x 320g sheet ready-rolled plant-based puff pastry
50g caster sugar
50ml water
100g dark chocolate
3 tbsp icing sugar
2 tbsp cocoa powder
Preheat oven to 200°C | Line 2 baking sheets with parchment paper | Large chopping board that will fit in your fridge | Grater | Small saucepan | Pastry brush
To make chocolate croissants, follow the method for Almond Croissants (opposite) to make the pastry triangles and sugar syrup
Grate the dark chocolate into a mixing bowl and sprinkle over the icing sugar | Stir with a fork to combine and set to one side
Remove the chilled pastry from the fridge | Sprinkle the chocolate and icing sugar mix evenly all over the pastry triangles | Neatly roll all the triangles, from the wide end to the thin end, into baby croissants
Place the croissants on the lined baking sheets, making sure they’re well spaced out | Brush them with the sugar syrup and dust over the cocoa powder | Place the baking sheets in the oven and bake for 20 minutes, until crispy and golden
Take the baking sheets out of the oven | Transfer the baby croissants to a plate and serve