Recipes and Cooking Chocolate-Almond Croissants 3.0 (1) Add your rating & review Dark chocolate, almond paste, and whipping cream make a rich filling for packaged crescent roll dough in this simple dessert. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Bake Time: 15 mins Total Time: 35 mins Yield: 8 croissants Ingredients ½ 8 ounce can almond paste ¼ cup whipping cream 4 ounce special dark chocolate, chopped 1 8 ounce package (8) refrigerated crescent rolls 1 egg, lightly beaten 1 tablespoon water ¼ cup sliced almonds 1 tablespoon powdered sugar Directions Preheat oven to 350degreesF. Lightly grease a baking sheet; set aside. In a medium bowl, cut almond paste into pieces. Add whipping cream to almond paste; beat with an electric mixer on medium speed until smooth. Stir in chocolate. Separate dough into eight triangles. Spoon almond paste mixture onto the shortest side of each dough triangle; spread slightly. Starting at the shortest side of each triangle and rolling to the opposite point, roll up dough around filling of each. Curve into crescent shapes and place, pointed sides down, on prepared baking sheet. In a small bowl, combine egg and the water. Brush crescents lightly with egg mixture. Sprinkle evenly with almonds. Bake for 15 to 17 minutes or until puffed and golden brown. Transfer croissants to a wire rack; cool slightly. Using a sifter or fine-mesh sieve, sift powdered sugar lightly over croissants. Serve warm. Makes 8 croissants. To Bake Ahead: Prepare and bake as directed; cool completely. Place croissants in a single layer in an airtight container. Cover; seal. Store at room temperature for up to 3 days.If desired, reheat before serving. To reheat, preheat oven to 350°F. Arrange croissants on an ungreased baking sheet. Bake for 5 to 6 minutes or until warm. Rate it Print