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Chocolate Chocolate Crescents

Please the chocolate lovers in your crowd with these double chocolate goodies. The chocolate dough is filled with a rich, nutty chocolate filling, then dusted with powdered sugar.

Chocolate Chocolate Crescents

Print Recipe

Yield

12 Crescents 12 Crescents

Difficulty

Intermediate Intermediate

Prep Time

1:15 1:15

Bake Time

15 to 20 minutes 15 to 20 minutes

Rise Time

1 hour 1 hour

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Ingredients

  • Dough
  • 3-1/4 to 3-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1 (5 ounce) can evaporated milk
  • 1/3 cup water
  • 1/4 cup butter or margarine
  • 1 (-ounce) square unsweetened chocolate
  • 1 (-ounce) square semisweet chocolate
  • 1 egg
  • Chocolate Filling
  • 1 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 3 tablespoons all-purpose flour
  • 1/4 cup butter or margarine
  • 1 egg
  • 1/2 cup finely chopped Pecans
  • Powdered Sugar

Directions

  1. Combine 1 cup flour, sugar, undissolved yeast, and salt in large mixer bowl. Place milk, water, butter, unsweetened and semisweet chocolate in microwave-safe bowl. Microwave on HIGH (100%) 2 to 2-1/2 minutes, stirring every 30 seconds until chocolate melts and temperature reaches 120° to 130°F. Stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  2. Divide dough into 12 pieces. Roll each piece into 8 x 4-inch oval. Spread Chocolate Filling evenly over each oval. Beginning at short end, roll up tightly. Pinch seams to seal. Place rolls, seam sides down, on parchment-lined or heavily greased baking sheets. With kitchen scissors or sharp knife, make 5 slits on top of each roll, cutting halfway through. Curve ends to form crescents. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  3. Bake at 375°F for 15 to 20 minutes or until done. Remove from sheet; cool on wire rack. Sprinkle with powdered sugar.
  4. Chocolate Filling: Combine sugar, cocoa powder, and flour in small bowl. Cut in butter with pastry blender or fork; blend well. Stir in 1 egg; add pecans. Stir well.

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