1 sheet puff pastry
2/3-cup chocolate chips (or chopped up baking chocolate)
Roll out your sheet of puff pastry on your counter. With a sharp knife slice the pastry in half lengthwise and then make 4 vertical cuts dividing the sheet into 8 equal parts. Cut each rectangle in half diagonally so as to form a triangle. Place a small pile of chocolate chips in the center of each triangle. Roll up each triangle, beginning at the wider angle (not the 90° one), rolling towards the narrowest angle. Line your baking sheet with waxed paper or use a non-stick baking mat. Place your little croissants on the baking sheet and using a basting brush, baste them with a well-beaten egg, which has been diluted with either water or milk. Bake at 180°C for 20’-25’, or until they begin to look golden brown.