Chocolate Croissant

For the chocolate croissants, cream half of the butter in a food processor. Soften 150 g of the chocolate and quickly mix in with the powdered sugar and almonds.

Put in a cool place. Preheat the oven to 150°C. Form thumb-thick rolls from the mixture, cut off 1 cm pieces and form croissants.

Place on a baking tray lined with baking paper and bake in a half-open oven for 15 to 20 minutes. The croissants should rise a little, but not fall apart.

Stir the remaining chocolate and butter in a saucepan and glaze the cooled chocolate croissants with it or dip only the tips.

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