5 ingredients is all you need for these raspberry almond crescents with chocolate. The inside of the crescent roll is stuffed with fresh raspberries and bittersweet chocolate. The outside is topped with sliced almonds that toast up in the oven and a big drizzle of chocolate. Perfect for breakfast, brunch, and dessert!
Are you ready for this? Today i’m sharing with you one of the most easiest recipes ever. I don’t even know if I can call these almond crescents with chocolate an actual recipe. Yup, it’s that easy. They’re good to us in so many ways. Ready in 15 minutes, chocolate, raspberries, crunchy almonds on top, did I mention chocolate? CHOC-O-LATE.
These almond crescents with chocolate were a BIG hit with my friends this past weekend. I had served them as dessert after a fun labor day barbecue. After the barbecue we invited everyone over for chai tea lattes, almond crescents and a healthy game of Taboo/ Battle of the Sexes. We can get pretty competitive around here when it comes to Taboo. Have you ever played Battle of the Sexes? It’s a super fun game. Girls vs. Guys to see who knows the most about the other sex.
There was this one question where the guys had to answer which of these didn’t belong. The choices were: flip-flops, gladiators, oxfords, or thongs. And it was hilarious to see them go through the elimination process. One of the guys convinced the others that oxfords were sweaters so they didn’t belong. Another one said it should be the gladiators. Eventually they all agreed it was the oxfords because they were “mens shoes” and even though that’s partially true, they got the answer right for all the wrong reasons! We later explained that women wear oxfords too and that the reason it was the answer was because it was the only closed toe shoe. They really didn’t care; they were just happy to have gotten it right.
But let me tell you, I got raving reviews for these almond crescents throughout the night. More than once I saw a hand creep back for seconds, and maybe even thirds. These almond crescents with chocolate aren’t just for dessert. They can be served for breakfast alongside a big cup of coffee or for brunch, because every brunch NEEDS a dessert item.
Let’s count the ingredients you’ll need for these:
1. crescent rolls from the refrigerator section
2. fresh or frozen raspberries
3. bittersweet or semisweet chocolate chunks
4. sliced almonds
5. an egg
Okay. So before you get to the recipe card and see that I listed a 6th item i just want to say it’s optional. I do highly encourage using the 1/2 teaspoon of vegetable shortening this recipe calls for, it makes it a lot easier to drizzle the chocolate onto the almond crescents. Hoping you would be nice and let that 6th item slip.
And because you’re so good to me, i’ve got a little something else i’m going to share. An alternate to stuffing the crescents with chocolate chunks is using Nutella along with the raspberries. Hazelnut chocolate spread + raspberries stuffed inside almond crescents with chocolate on top? Food sent from the heavens. You can drizzle the tops with Nutella if you’d like but it kinda gets messy, I suggest just using the melted chocolate chunks on the outside with Nutella on the inside.
These almond croissants (or almond crescents) are not only easy to make but also uber addicting. If you’re looking for a quick and easy dessert to pop out in less than 20 minutes these almonds crescents with chocolate are definitely the way to go!
- 1 can refrigerated crescent dinner rolls
- 6 oz of fresh or frozen raspberries*
- 1 cup bittersweet or semisweet chocolate chunks (divided)
- 1 large egg, beaten
- 1/4 cup sliced almonds
- 1/2 teaspoon shortening, optional
- Place a rack near the center inside the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon baking mat; set aside.
- Separate the crescent roll dough into 8 triangles and spread it equal distance apart on the baking sheet. Sprinkle the dough with 1 tablespoon of chocolate chunks along with a couple raspberries.
- Roll the crescent rolls from the wide end down to the narrow end. Curve the dough to resemble a crescent. Brush the beaten egg on the tops of the crescents and sprinkle with the sliced almonds.
- Bake the crescents for 9 – 11 minutes or until they start to develop a lightly golden color. Allow the crescents to cool for a few minutes before topping with the chocolate drizzle.
- To make the chocolate drizzle, combine the remaining 1/2 cup of chocolate chunks with the shortening and heat in a microwave safe bowl in 15 second increments until the chocolate has completely melted. Make sure to stir after each increment. Sometimes you just need to give it a stir to help the chocolate along. Drizzle over the tops of the crescents, sprinkle with additional sliced almonds if desired. Serve warm.
What else can you do with crescent dough?