The skies are cloudy today and it's downright cold outside. I had all this gardening planned, but the wind is gusting so much and honestly, I was looking for a good excuse to stay inside and vegetate. There's so much grass to cut with all the rain we've had lately, and our youngest son offered to come over and help with some of the mowing on the farm. My husband is making a nice Mother's Day dinner and because our son's outside, mowing for hours on end, I'm going to make his favorite dessert.
I discovered this recipe after my eldest son returned from a school-sponsored trip to Paris, France. He told me he had eaten this wonderful breakfast treat every morning and it was called pain au chocolate, which is bread with chocolate. I searched on the internet and finally found a recipe but it took me half the afternoon to make a batch of the little suckers.
While we were enjoying these blissfully delicious concoctions, I started thinking that there had to be an easier way to make them. So the next time, I substituted Pillsbury crescent rolls and switched to semi-sweet chocolate rather than the milk chocolate the recipe called for. I've found that the Ghirardelli brand of chocolate tastes the best and the rolls tastes better if you use the regular version, not the low-fat.
These quickly became my signature treat at school, and whenever goodies were called for. They're easy and fun to make, and kids really enjoy making these.
Pain Au Chocolate
1 container Pillsbury crescent rolls
1 cup Ghirardelli semi-sweet chocolate morsels
about 1/3 cup sugar
1/2 tsp. cinnamon
Get two small bowls. Put the chocolate morsels in one and mix the sugar and cinnamon together in the other. Open crescent rolls and line about 4 of them up with the triangle top pointing away from you. On the bottom end of the triangle, put about 1 Tbsp. chocolate morsels, pressing them gently into the dough. Sprinkle about 1/2 tsp. sugar mixture on each and and begin rolling up from the bottom towards the top. Sprinkle sugar mixture on top. Bake according to package directions, 375 degrees for about 12 minutes.
You'll have about half the sugar mixture left over. Just put in a baggie until next time. My husband likes these with less chocolate. So try them, and judge for yourself. Your hips will thank you.
These are best eaten warm. Wear shoes, because your socks will surely be knocked off.