Chocolate-Dipped Croissant Biscotti

These Chocolate-Dipped Croissant Biscotti are the most delicious treat I’ve had in a long time.  They are beyond easy to make and create quite a hubbub when folks try to figure out exactly what they are!

Freeze and slice croissants, dip them in a cream-sugar mixture and bake them.  Dip them in chocolate, if you feel like it.

That’s it but they seem like so much more!  They keep in the freezer very well, so make a double batch and enjoy!!!

These crispy tasty bites begin with a croissant.  You might wonder why you would take amazing, expensive French croissants and make them into something else.  Fair question, but I would suggest NOT using the $7 a piece croissants from the French bakery and instead pick up a package from your local grocery store or big box store.  You can spend $7 for a package of 8!  

If the croissants are fresh, let them sit overnight so that they dry out a little.  I have found that if they are too fresh, they will fall apart when you dunk them in the liquid.

Be sure to freeze them so they are firm.  Otherwise, you won’t be able to cut clean slices.  The slices should be about 1/4-inch thick.

Make a cream for dipping by combining heavy cream, sugar and flaky sea salt in a small saucepan and heating until the sugar and salt dissolve.  This should only take a few minutes.

Once dissolved, transfer the cream to a shallow bowl.  You are now going to dip the croissant slices as if you were making French toast.  Let a bit of the cream drip off and then place the slice on a parchment-lined baking sheet.

Bake the croissant slices for about 45 minutes, checking every 5 minutes after 30 minutes.

Let them cool on a wire rack.

Melt the chocolate and vegetable oil in the microwave until it’s nice and smooth.  Dip one half of each biscotti in the chocolate and let the excess chocolate drip off.  Set them on a baking sheet to harden (you can also pop them into the fridge to speed up this process).

I love them plain, as well.  You don’t have to dip them but the chocolate makes them a touch more elegant.

They freeze beautifully (once hardened just transfer the biscotti to a resealable bag or a tupperware).

Dunk them in java, enjoy with a glass of milk or just eat them while binge-watching some incredible show!

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Chocolate-Dipped Croissant Biscotti

Makes: 48 pieces approximately

Prep Time: 25 minutes

Bake Time: 45 minutes

Total Time: 1 hour & 10 minutes


For the Croissant ‘Biscotti’:

  • 6 day-old croissants, frozen
  • 2 cups heavy cream
  • 1 & 1/2 cups sugar
  • 4 teaspoons flaky sea salt
  • Coarse sugar for sprinkling

For the Chocolate:

  • 12 ounces dark chocolate (70% cocoa solids), not chocolate chips, finely chopped
  • 1 tsp vegetable oil


Heat oven to 300°F and line 2 baking trays with baking paper.

Remove one croissant at a time from the freezer to keep the pastry as frozen and solid as possible. Slice a croissant widthwise across each croissant into very thin slices, about 1/4-inch thick, using a serrated knife. You need to work very quickly to slice the croissants, as they don’t take long to thaw out, and keeping them as solid as possible is the key to cutting even, thin slices.

Place the cream, sugar and salt in a saucepan and warm over a low heat, whisking to dissolve the sugar and salt. Transfer to a shallow bowl.

Working one slice at a time, carefully pick up the croissant thins and coat them in the warmed cream, drain off any excess and arrange the slices in one layer on the lined baking tray.

Sprinkle the cream-coated slices with a little coarse sugar and place in the oven to bake until they have reached a medium to dark golden brown color, approximately 30 minutes. Check them at the 30-minute mark to see if they have reached a deep brown color. Leave in for another 5 minutes and check again. They may need a little longer to become really lovely and caramelized. You can rotate the pans for more even baking. Remove from the oven and let sit for 10 minutes on the sheet pan and then transfer to a wire rack to cool completely. Once cooled, melt the chocolate.

To melt the chocolate, place chocolate and vegetable oil in a microwave-safe bowl and heat at full power for one minute. Stir the chocolate, and repeat, until the chocolate is completely melted.

Line two sheet pans with parchment paper. Dip each biscotti halfway in the melted chocolate, let the excess drip off and set on a sheet pan to harden. Enjoy!

Chef’s Note:

These “biscotti” are wonderful without being dipped in chocolate, so feel free to skip that step if you prefer them that way!

Recipe by Food52


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