Chocolate Chocolate Crescents
Source of Recipe
net
List of Ingredients
Chocolate Chocolate Crescents
Makes 12 crescents
Ingredients
3-1/4 to 3-1/2 cups all-purpose flour
1/4 cup sugar
1 envelope FLEISCHMANN'S® RapidRise™ Yeast
1 teaspoon salt
3/4 cup evaporated milk
1/4 cup water
1/4 cup butter or margarine
1 (1-ounce) square unsweetened chocolate
1 (1-ounce) square semisweet chocolate
1 large egg
Powdered sugar
Chocolate Filling (recipe follows)
In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. In saucepan, combine milk, water, butter, unsweetened and semisweet chocolate. Heat over medium-low heat until chocolate melts and temperature reaches 120° to 130°F. Stir into dry ingredients. 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.
Divide dough into 12 pieces. Roll each piece into 8×4-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 heavily greased baking sheets. With 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.
Bake at 375°F for 15 to 20 minutes or until done. Remove from sheet; cool on wire rack. Sprinkle with powdered sugar.
Chocolate Filling In small bowl, combine 1 cup sugar, 1/2 cup cocoa powder, and 3 tablespoons flour. With fork or pastry blender, cut in 1/4 cup butter or margarine; blend well. Stir in 1 egg; add 1/2 cup finely chopped pecans. Stir well.
Recipe
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