Ingredients
- For the Croissant Filling:
- 1 (4 oz) chocolate bar
- 2 tablespoons butter
- 1 teaspoon cinnamon
- 1/4 cup powdered sugar
- 1 1/2 cups pistachios
- 6–8 large croissants
- For the Ricotta Cream:
- 1/2 cup heavy cream
- 1 cup ricotta cheese
- 1/4 cup powdered sugar
- For Serving:
- Honey, for drizzling
- Chopped pistachios
Instructions
- Preheat oven to 350°F (175°C).
- In a food processor, combine chocolate, butter, cinnamon, powdered sugar, and pistachios. Pulse until chunky but not too fine.
- Slice croissants horizontally, keeping one side attached.
- Evenly spread the chocolate pistachio mixture inside each croissant.
- Arrange on a baking sheet and bake for 10–15 minutes, until warm and lightly crisped.
- Meanwhile, make the ricotta cream: whip heavy cream, ricotta, and powdered sugar together until stiff peaks form.
- Let croissants cool slightly, then spoon or pipe in the ricotta cream.
- Drizzle with honey and sprinkle with chopped pistachios. Serve immediately.
Notes
- Use high-quality chocolate for a richer flavor.
- Chop pistachios coarsely for a nice crunchy texture.
- Serve immediately after adding ricotta cream for best texture and freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French/Italian Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 croissant
- Calories: 410
- Sugar: 19g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 75mg
