Chocolate Croissants

Last night I couldn't sleep and I kept thinking about how I hadn't baked anything in a few days. So at 9pm I decided to make chocolate croissants using puff pastry. I thought they would be delicious with coffee this morning, and they were. Whenever I think of chocolate croissants, I think of the scene in It's Complicated with Meryl Streep and Steve Martin making croissants in her bakery after hours. My mouth waters every single time. I made the process a bit more simple by using puff pastry. These would be wonderful for a brunch or served with coffee after dinner.

Chocolate Croissants (recipe adapted from jennysteffens.com)
makes 6 large croissants

1 box of puff pastry, thawed
1 bag of nestle semi sweet chocolate chunks, chopped (6oz)
1 egg
1 tablespoon butter, softened
powdered sugar for dusting

Preheat the oven to 400 degrees. Let the puff pastry thaw for about 20 minutes before unfolding.
Fold out the puff pastry sheets and cut them into 3 equal pieces. You can cut along the fold marks to make this easier. Brush each piece with the softened butter. Place 1/2 ounce of chocolate at the end of each piece, roll once. Add another 1/2 ounce onto the pastry, roll again. In a small bowl, beat an egg to create an egg wash. Brush the end of the pastry with the egg wash to help create a seal, then finish rolling. Brush the outside with the egg wash. Place on a parchment lined baking sheet. Bake for 18 to 20 minutes or until puffed and golden. Take out and sprinkle with powdered sugar and chocolate shavings. Serve.