4 sheets of frozen puff pastry, thawed
2/3 cup hazelnut spread
200g chocolate, chopped (assorted dark, milk and/or white to your taste)
25g butter, melted
Chelsea Icing Sugar for dusting

Cut each pastry sheet diagonally into quarters to form 4 triangles.
Spread 2 teaspoons of hazelnut spread over each triangle leaving a 1 cm border.
Divide chocolate pieces among triangles.
Roll up tightly from the longest side then bring ends around to meet in the middle forming a crescent shape.
Repeat with remaining pastry and chocolate pieces. Place croissants on an oven tray lined with baking paper.
Brush with melted butter.
Cook in a hot oven at 200°C for about 25 - 30 mins or until golden brown. Serve warm or cold.
Lightly dust with Chelsea Icing Sugar.