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Chocolate and banana croissants make a great dessert; bursting with chocolate, bananas, and whipped cream.
Chocolate and banana Croissants are a delicious and impressive-looking dish for Brunch or a sweet dessert. It's hard for anyone to pass these little beauties without grabbing one.
These croissants don't take long to make, especially when you can buy croissants instead of making them. You have a few simple things to prepare first, then put everything together. You need to make a simple ganache using chocolate chips and heavy cream, then make a honey butter glaze made with 2 ingredients: melted butter and honey.
These are so good, they make a fabulous pairing with a cup of coffee or an exceptionally good treat when watching a movie. We think it is hard to go wrong with one of these.
Ingredients for Chocolate and Banana Croissant:
- Croissants- A buttery, flaky pastry for the chocolate and bananas. We used large ones for these little beauties, but they are easily made with a small or medium size.
- Chocolate bar- we used a dark chocolate bar per each croissant.
- Bananas- Adds some sweetness, moisture and a distinct flavor to the croissant.
- Butter- Used for making the honey glaze and to add a browned finish to the croissant.
- Honey- Add a little sweetness for the glaze.
- Heavy cream- Used for making the silky chocolate ganache.
- Chocolate chips- We used semi-sweet chocolate chips for the ganache for just enough sweetness
- Whipped cream - Adds a tad more sweetness and filling to the croissant. We whisk heavy whipping cream and powdered sugar together, but a can of whipped cream works too.
- Powdered sugar - For dusting the top of the croissants.
Making the Chocolate and Banana Croissant:
Make the ganache by adding the cream to a saucepan, and bring to a simmer over low heat. This is hot enough to melt the chocolate chips. Add the chocolate chips and let them sit for 1-2 minutes before stirring them into the cream; the chocolate will become thick. Then, Set aside.
Make the honey butter topping by adding the honey to the melted butter. Then, set aside.
Slice the croissant lengthwise, but do not cut it in half all the way. Then, put the chocolate bar evenly onto the croissant. Now, put the Croissant into the oven for the chocolate to melt.
Take a banana and cut it into little slices. Top the melted chocolate bar with pieces of the banana.
Whip the cream with some sugar and pipe it on the bananas (What tastes better on this croissant than whipped cream?).
Now, it is time for the finishing touches. drizzling the chocolate ganache in zigzags makes this look great!
To guild the lily a little further, add a dusting of powdered sugar to the top of the croissant and voilà!
Other breakfast and desserts you might like to try:
PrintChocolate and Banana Croissant
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 2 Croissants 1x
- Category: Dessert
Ingredients
- 2 Croissants
- 2 Chocolate bars
- 1 banana
Honey Butter:
- 2 Tablespoons butter
- 4 Tablespoons honey
Ganache:
- ⅓ cup heavy whipping cream
- ½ cups semisweet chocolate chips
*Whipped Cream:
- ⅓ cup heavy whipping cream
- 2-3 tablespoons powdered sugar, plus more for dusting
Instructions
- In a medium saucepan over medium heat, make the ganache by heating ⅓ cup of heavy whipping cream until it comes to a simmer, then take it off the heat. Add the chocolate chips and let them sit for about 2 minutes before stirring until thick and creamy. Then, set aside.
- Make the honey butter by mixing the melted butter with the honey. Then, set aside.
- Cut the croissant almost in half, but don't cut it all the way; we used a serrated knife to cut the croissants. Place them onto a baking tray.
- Open the croissants and place a chocolate bar inside each of them, then shut them.
- Take the honey butter and brush it onto the top of the croissant; melt slightly if it hardened a little while sitting.
- Put the croissant into the oven at 350ºF for 5-8 minutes or until the chocolate bar is melted. Take them out of the oven, then let sit for about a minute while you cut up the banana.
- Make the whipped cream by whisking the cream until it is slightly stiff, then add the powdered sugar and whip until it forms a stiff peak.
- Carefully open the croissant and top the chocolate with the banana slices.
- Pipe the whipped cream on top of the chocolate bar; we make a cool zigzag design.
- Close the croissant and drizzle the chocolate ganache on the top in another zig zag pattern.
- Next, sift some powdered sugar over the Croissants and enjoy!
Notes
- You can use canned whipped cream, if you do not feel like making homemade. Homemade is always recommended.
Old Fashioned Banana Cream Pudding Recipe(Opens in a new browser tab)
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