1 Using a small, serrated knife, cut croissants horizontally in half, leaving attached on one side. Place on an oven tray.
2 Cook in a moderate oven (180C) for about 5 minutes, or until lightly browned. Remove.
3 Peel banana and place in a bowl. Roughly mash. Add chocolate, apricots and sultanas. Stir to combine ingredients.
4 Spoon banana mixture evenly onto one half of each croissant. Fold top over filling to enclose.
5 Place extra chocolate in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Spoon into a small snap-lock bag. Squeeze into one corner. Twist bag and snip tip with kitchen scissors. Pipe over croissants.
6 Serve croissants with milk.
■ Other chopped dried fruits can be substituted for apricots and sultanas.
■ Try making the filling and sandwiching it between two pieces of bread. Then cook in a sandwich press until the chocolate has melted. Yum!
■ You can also make a delicious dessert by folding the filling through slightly softened vanilla ice-cream. Freeze until firm. Scoop into bowls. Drizzle with warm melted chocolate.
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