Chocolate Bar Puffs

Theoretically, I could make croissants, but that doesn't mean I should make croissants. Chocolate Bar Puffs? They take an hour, max, and are as satisfying and impressive as anything I could bake entirely from scratch. Dust any that you're going to serve with cocoa powder (also optional but recommended) and eat while slightly warm so that the chocolate is gooey. Dip them in hot cocoa. Save some for breakfast. They're almost like chocolate croissants without all the fuss and bother.

2 (320 g) sheets ready-rolled puff pastry
flour, for dusting
8 full-size chocolate bars, halved (40-50 g)
1 egg, beaten
cocoa powder, for dusting

Dust your rolling pin with a little flour.

Roll out one of the sheets of pastry, leaving it on the backing paper, and pop it on to a baking tray. Have another baking tray ready close by.

Place the bars evenly in line on the pastry, five across, three up, making sure to leave a good gap between the pieces of chocolate.

There will be one extra - you're welcome, that's for you.

Take the second sheet of pastry and roll it out to 1.5 cm bigger on each side than the other sheet (this has to go over the chocolate, so it needs a bit more give).

Brush all the edges of the first sheet of pastry around the chocolate with most of the egg.

Now place the other piece of pastry on top. Using the side of your palm, press down gently around the cubes of chocolate to attach the top to the base.

Once it is all sealed, pop it into the fridge for five minutes.

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

Take the pastry off the tray and cut out the little chocolate-filled cubes. Brush with the leftover egg.

Divide them between the two trays and pop them into the oven for 30 minutes, switching the trays around halfway through so that they are evenly baked and have an equal amount of goldenness.

Once they are out of the oven, dust them with a little cocoa powder and serve warm.