Ready rolled puff pastry
100g dark chocolate or milk chocolate if you prefer
Spread the sheet of pastry and cut into 6 squares, cut each square diagonally to create 12 small triangles.
Cut each square of chocolate in half and lie the two pieces end to end along the longest side of the triangle.
Roll up the triangle from the longest side and seal together when you reach the point.
Pop onto a baking tray and brush the croissants with a beaten egg.
Bake for 10-15mins at 220degrees C.