I decided to change up the recipe a bit (something I am always guilty of) and swapped out the puff pastry for crescent rolls and added some Nutella to the mix, after all Nutella makes everything taste better!
Chocolate Crescent Pockets
Yield: 4 Pockets
Prep Time: 15 Minutes | Bake Time: 10 Minutes
For the Pockets:
- 1 package of crescent rolls (I used Trader Joe's brand)
- 1 full sized candy bar (I used a Caramello bar, but you use your favorite candy Milky Way, Snickers, 3 Musketeers, etc)
- 1/4 cup Nutella or similar chocolate hazelnut spread
- 1/2 cup semi-sweet chocolate (chips work great!)
- 1 tbs half and half
2. You will be using 2 crescents for one pocket. When unrolling the crescents break them into 4 pieces rather than the typical 8 pieces so you end up with 4 square pieces.
3. Place a tablespoon of Nutella in the center of each sqaure.
4. Cut each chocolate bar into 4 pieces and place 2 pieces on each side of the Nutella.
5. Gather the ends of two opposite corners of the sqaure together to form a closure and then do the same with the other two corners. Twist the four corners slightly to give it a "purse" look and then pinch them together so they remain closed. Repeat with the remaining 3 pockets.
To make the ganache place the chocolate chips in a microwave safe bowl and add the half and half to it. Microwave in 15 second increments, stirring frequently. The ganache is ready when the chocolate is nice and smooth and shiny. Pour over the top of the pockets after plating them and serve with some ice cream or whipped cream.
Recipe adapted from: Paula Deen's Chocolate Bundles