Easy Mocha Cream Croissants

Not only are these decadent pastries delicious but they are an absolute cinch to make too! The easiest part of this recipe is that it starts with fresh store bought croissants!

...now, I'm sure it is very rewarding to pull these warm, buttery French rolls out of your very own oven and I'm also sure that Jacques Torres would be appalled but, for the love of God, we just don't have time to be cranking croissants out of our kitchens after working all day...do we?! I'm taking a stand here...who's with me?!

Okay, before I start a whole other "Women's Lib." revolt with myself, I'll just stick to explaining how to make these delectable delights...you will need (as I confessed above), 8 large, store bought croissants, whipping cream, granulated sugar, semi-sweet or dark chocolate chips, instant coffee granules and boiling water and missing from the photo, powdered sugar for sifting on tops of croissants....I only had 6 croissants, but this recipe makes 8.

First, using a serrated bread knife, cut the croissants almost in half horizontally...set aside.

Next, to make the chocolate glaze for the tops of pastries, bring a 1/4 cup of whipping cream to a soft boil in a small saucepan over top of medium/low heat on your stove.

Remove saucepan from heat and pour in 1 cup of semi sweet or dark chocolate chips...let chips sit in hot cream for about 1 minute...

...then stir until smooth and satiny...set aside to cool.

Next, in a small measuring cup combine 1 tbsp. of instant coffee granules,

...and 1 tbsp. of boiling water...stir until granules have dissolved and set in the fridge until cool.

In a large bowl, combine 2 cups of whipping cream...

...a 1/4 cup of granulated sugar,

...and the cooled instant coffee mixture.

Using the wire whip attachment of your kitchen aid mixer or electric handheld beaters, whip the cream mixture until soft peaks form.

Spoon or pipe mocha cream onto the bottom half of the sliced croissants then cover with top half.

Repeat steps until all of the croissants are full of cream....again, this recipe makes 8 but I only had six on hand.

Next, using a fine mesh sieve, sprinkle some icing sugar over top of pastries.

Pour the cooled chocolate glaze into a small Ziploc bag, snip the corner tip off of bag and pipe chocolate over top of croissants...in case you're wondering what the heck I'm wearing...I must confess, I was sashaying around the kitchen in my red flannel penguin pyjamas! I'm not sure where my Aunt bought them otherwise you too, could have your very own snazzy pair!

...and voila "Mocha Cream Croissants"...made from the comfort of your own home...with or without the penguin pyjamas!

Serve croissants right away or store in an airtight container in the fridge. Croissants are best eaten within a day or two at the most!

Mocha Cream Croissants

8 fresh (large) store bought croissants

2, 1/4 cups of whipping cream (35%), divided

1/4 cup of granulated sugar

1 tbsp. of instant coffee granules

1 tbsp. of boiling water

1 cup of semi sweet or dark chocolate chips

powdered sugar to sift over top of croissants

1. Using a serrated knife, slice the croissants horizontally until almost all the way through...set aside.

2. Next, in a small saucepan set over medium/low heat, bring a 1/4 cup of whipping cream to a soft boil then remove from heat...pour 1 cup of chocolate chips into the cream and let sit for 1 minute. Stir until smooth and satiny...set aside to cool.

3. In a small cup, mix 1 tbsp. of instant coffee granules with 1 tbsp. of boiling water...stir until granules have dissolved and set in the fridge to cool.

4. In a large bowl, beat 2 cups of whipping cream with a 1/4 cup of granulated sugar and the cooled coffee mixture...whip until soft peaks form.

5. Spoon or pipe the mocha cream onto the bottom half of croissants, then cover with the top half.

6. Using a fine mesh sieve, sprinkle powdered sugar over top of pastries.

7. Spoon cooled chocolate into a small Ziploc bag, snip the corner tip off of bag and pipe glaze over top of croissants.

* Serve immediately or store in an airtight container in the fridge...best if eaten within a day or 2.

* makes 8 cream filled croissants