Chocolate Croissants

Sometimes, this is the only
thing that can get me out of bed in the morning. I've had quite a relationship with chocolate
croissants over the years. While there
are plenty of mornings I eat a respectable bowl of oatmeal or whole wheat toast
and poached egg, some days just call for chocolate croissants. Sadly, those are not the same days I feel
like going out in search of them, particularly before I've had breakfast. So I found a cheater's way to make them at
home. I can't take credit for this; that
belongs to Nigella Lawson. I'm not sure
I remember exactly how she did it, but this is close enough. Easy and good.

Chocolate Croissant Recipe

1 sheet frozen puff pastry,
thawed (yes, you have to keep it on-hand always)
1 big bar of chocolate (same
as above)

Preheat oven to 400
degrees. Unfold the pastry sheet on a
cutting board (you can flour it but not a big deal), and cut it into
squares. I got about nine out of mine. Break the chocolate bar into small portions
and put as much as you can safely cram onto the top of each pastry square. Fold over and seal edges of each little
package. It looks cute if you make them
into little triangle shapes, but totally not necessary. Just get the chocolate sealed in. Nigella brushes on egg wash at this point,
but I don't see the point in that. Bake
10 minutes. Prepare to call on your
self-control.