Repeat this for each piece of dough. Share the chocolate chips among all eight crescents.
Add milk and mix until combined.
Chocolate croissant recipe with crescent rolls. Preheat the oven to 375f. Divide the cream cheese into eight pieces and put one down on the wider edge of each crescent. Fold one end over the chocolate.
Add the water and mix on a slow speed for 2 minutes, then on a medium speed for 6 minutes. Put the flour into a bowl of a mixer fitted with a dough hook. Separate dough into 8 triangles.
Let stand 20 minutes or. On a parchment lined baking sheet, open the crescent roll cans and seperate into four squares. Brush the rectangles with the egg wash.
Arrange candy bar pieces evenly over triangles; Place a scant tablespoon full of the mascarpone cheese mixture on the large end of the triangle and pat down. Remove crescent roll dough from package, unroll, and separate into 8 triangles.
Pour evenly over croissant pieces. Add the salt and sugar to one side of the bowl and the yeast to the other. Place 2 chocolates at center of wide end of each triangle;
Roll the dough up from the wide end of the triangle to the pointed end keeping the point centered so it falls across the top of the croissant. Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Use your fingers to pinch together the seams of the triangles to form tight squares.
Roll dough up over the chocolate toward the top short edge to form a croissant with the seam at the bottom. The dough should be fairly stiff. Repeat with the remaining 5 dough pieces.
Place point side down on a greased baking sheet;. Roll up from the wide end. All you need is a refrigerated roll of croissants (i used pillsbury crescents), 4 ounces of cream cheese, and ¼ cup of chocolate chips.
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