You can make as many (or as few) as you need at one time ... you can even make some with sugar and some sugar-free (if someone in your family is on a sugar-restricted diet, but everyone else wants sugar). I put powdered sugar on the regular croissants, and chocolate glaze on the sugar-free (so I could tell them apart later).
CHOCOLATE CROISSANTS
1 package (2 sheets) frozen puff pastry dough (NOTE: If you only want to make a few croissants, carefully unfold one sheet and cut at the fold line {2 croissants per long rectangle between the folds}. Wrap the rest of the frozen puff pastry back up with saran wrap and put back into the box and freeze for another time.)
12 oz. REAL chocolate chips (I like semi-sweet or dark, but you could use milk chocolate too ~ or Hershey's sugar-free chocolate chips) ~ reduce amount accordingly if making less croissants
1 egg (lightly beaten with about 1 tsp. water) ~ this is your egg wash
CHOCOLATE GLAZE or powdered sugar or sugar-free "powdered sugar"
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Preheat oven to 375. Line baking sheets with parchment paper. Let the puff pastry thaw out at room temperature for about 30 minutes.
Once thawed, unfold the sheets and cut along the fold lines with a pizza cutter or sharp knife, then cut each pastry sheet in half in the opposite direction. Lightly roll out each little rectangle (just a little, so they'll be flakier ~ and you can fit more chips in there).
Put about 2 TB chocolate chips across the center width of each rectangle (only to about 1/2" from the sides). Brush the egg wash all over the puff pastry around the chips. Fold the bottom side of the dough over the chocolate and press down. Now fold the top side over the first side and press gently to seal. Press the sides together and lightly crimp with a fork. (If you want to make these ahead, you can cover and refrigerate them now overnight before baking)
Bake the croissants for 18-22 minutes or until golden brown. Cool for 5 minutes, then dust with powdered sugar, or drizzle with chocolate glaze. These are best warm, but still yummy cold too! (You could zap them in the microwave for about a minute to reheat)
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SUGAR-FREE "POWDERED SUGAR"
1-1/2 cups Splenda
1/4 cup cornstarch
Put Splenda and cornstarch in your blender. Cover and blend until fine powder. Store in shaker or covered jar.
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CHOCOLATE GLAZE
about 3/4 cup powdered sugar (or sugar-free powdered sugar)
1 TB unsweetened cocoa powder (I like dark best)
1 tsp. chocolate syrup (I like dark best ~ can use sugar-free chocolate syrup)
milk or brewed coffee
Put the powdered sugar, cocoa powder and chocolate syrup into a small bowl. Gradually whisk in milk or brewed coffee (1 tsp. at a time) until it's a thick, smooth drizzle consistency.
If you want an even easier GLAZE, take a couple of TB of canned chocolate frosting (can be sugar-free) ~ whisk in 1 tsp. chocolate syrup; then a little bit of brewed coffee until it's a thick, drizzle consistency *