Lantmännen is an agricultural cooperative and Northern Europe’s leader in agriculture, machinery, bioenergy and food products.
Chocolate Covered Mini Croissants
Enjoy our chocolate-dipped mini croissants, perfect for any dessert table. Decorate with melted chocolate, dried raspberries, pistachios and almonds for an extra crunchy and colourful finish. These little delights will impress your guests with both their taste and appearance.
10 servings
10 Mini Croissants
200 g Melted Milk Chocolate
100 g Melted White Chocolate
Matcha powder or light green gel food colouring
Acai powder or pink gel food colouring
Toppings such as dried raspberries, chopped pistachios and almonds
20 minutes
18 minutes
30 minutes
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Preheat the oven to 180°C.
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Remove the croissants from the freezer and allow them to thaw for 10–20 minutes.
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Bake the croissants for 15–18 minutes, until golden and crisp.
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Melt the milk chocolate and white chocolate separately.
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Dip part of each croissant in the milk chocolate and leave to set.
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Divide the melted white chocolate into three portions. Set one aside and colour the other two in separate bowls with matcha and acai powder, or use gel food colouring for the same look without added flavour.
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Place the white, green and pink chocolates into three different piping bags and decorate the croissants. Finish with toppings such as dried raspberries, chopped pistachios, almonds, or any garnish of your choice.
Tip:
For delicate, fine stripes on top of the croissants: reheat the chocolate before decorating and snip a very small corner off the piping bag.