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2-Ingredient Pain Au Chocolat
This recipe for 2-Ingredient Pain Au Chocolat is simple, easy and delicious. Soon you will be eating this classic pastry fresh from your oven.
Ingredients
- 24 Lindt LINDOR Chocolate Truffles any kind - we do 4 caramel, milk, dark, and fudge swirl
- 2 puff pastry sheets
Instructions
- Remove puff pastry from package and allow to defrost. Once soft to the touch, gently unfold the puff pastry.
- Preheat oven to 400 degrees.
- Unwrap all of the chocolate truffles.
- Cut puff pastry into 12 even squares, watch video for assistance.
- Cut each square into two even triangles, watch video for assistance.
- Take one piece of the square and wrap it around the chocolate. Making sure to pinch and seal all of the seams. Then gently roll in between your two hands, to make sure all of the seams are sealed.
- Take the second piece of the square and wrap it around the dough covered truffle giving two layers of dough around the truffle. Making sure to pinch and seal all of the seams and then rolling in between your hands to make sure all of the dough is smooth and no seams show.
- Place the truffle dough balls 12 to a baking sheet. *Optional* Lightly spray rolls with cooking spray. I do this to give the dough a nice color.
- Bake for 16-18 minutes. If you bake too long then the chocolate will start to leak out, I would lean toward 16 minutes.
- Remove from oven. Serve immediately. Make sure to eat one or two before you take them out to your friends and family.
Video
Notes
If you don't get the perfect seal they will leak but that's okay they still taste amazing and not much of a mess if you use parchment paper to line your pan.
It takes a little practice to get the perfect seal around these little bites of heaven. I had to make a few dozen before I got it down and it was worth the work. My family didn't complain either they loved eating all of the "ugly" ones.