Cuernitos (Little Horns)
1 (8 ounce) can of ready to bake crescent rolls
1 (5.3 ounce) bar of LINDT, cherry chili flavor, 70% cacao, chopped
Unroll the crescent rolls and lay out flat. Preparing one at a time, place 1 teaspoon of chopped chocolate on the wider end of the crescent roll. Top with 1 mini marshmallow. Carefully roll the dough, slightly pinching the ends so that when the rolls bake, the melted chocolate doesn’t ooze out.
Bake rolls for 12 minutes in a 375-degree oven that has been preheated.
Carefully remove the crescent rolls, the Cuernitos, and lay on a cooling rack to completely cool off. If desired, make a simple white sugar glaze of 1 cup powdered sugar and 2 tablespoons milk and drizzle over the cooled rolls. You can also melt any remaining chocolate and drizzle that over the rolls as well.
This is such a simple recipe that anyone can do it. Doesn’t take much, but it turns out a nice little dessert to have with coffee after dinner. I won't take complete credit for this creation. I admit I saw this in a magazine a long time ago while waiting at the dentist office. Can't remember the name of the magazine, but the picture stayed in my mind. So with a little tweaking, I recreated that picture and came up with this simple dessert just for you.
And that is what I did with my chocolate bar. Actually, I just found another bar, a Ghirardelli, but I’ll leave you guessing as to what I'll do with that one until the next post. Enjoy.