Description
Crispy rice paper croissants filled with rich melted dark chocolate, baked until golden and flaky for an easy bakery-style treat.
Ingredients
Scale
- 8 rice paper sheets
- 120 g dark chocolate, chopped
- 4 tablespoons unsalted butter, melted
- 2 tablespoons milk
- 1 tablespoon granulated sugar
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix melted butter, milk, and sugar in a small bowl.
- Quickly dip each rice paper sheet into water until pliable.
- Layer 2 rice paper sheets together and brush lightly with the butter mixture.
- Add chopped chocolate near one edge and roll into a croissant shape.
- Repeat with remaining ingredients.
- Place on baking sheet and brush tops with remaining butter mixture.
- Bake for 18 to 20 minutes until golden and crisp.
- Cool for 5 minutes before serving.
Notes
- Do not soak rice paper too long.
- Use quality chocolate for best flavor.
- Serve slightly warm for a molten center.
- Reheat in an oven or air fryer to restore crispness.