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Chocolate hazelnut melt-in-the-middle croissants recipe

Chocolate hazelnut melt-in-the-middle croissants recipe

1 rating

Pimp frozen croissants with chocolate spread and hazelnuts for a delectable breakfast or brunch. Want to take it to the next level? Add a scoop of ice cream for dessert. See method

  • Serves 4
  • Takes 30 mins
  • 339 calories / serving
  • Vegetarian


  • 4 frozen all butter croissants
  • 70g icing sugar
  • 1 tbsp cocoa powder
  • 1 tbsp roasted chopped hazelnuts
  • 60g chocolate hazelnut spread

Each serving contains

  • Energy

  • Fat

    16g 22%
  • Saturates

    6g 31%
  • Sugars

    28g 31%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 44.4g Protein 5.9g Fibre 1.5g


  1. Cook the croissants according to the pack instructions; leave to cool. 
  2. Mix the icing sugar, cocoa powder and 2 tbsp water in a small bowl until well-combined into a thick icing. Dip the top of each croissant into the icing, then sprinkle with the hazelnuts and set aside on a tray to set. 
  3. When the icing is firm, warm the chocolate hazelnut spread in a small saucepan until warmed and loose. Fill a small piping bag fitted with a small round nozzle with the spread. Using a small knife, cut a cross into the back of the croissant (midway down) then insert the nozzle and pipe a quarter of the mixture into each one. Enjoy while still warm.

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