Double Choc Croissants
- 4 croissants
- 500mL Bulla Creamy Classics Ice Cream Choc Chip
- 100mL chocolate sauce
- 1 Tbsp icing sugar
- 125g raspberries
- Heat croissants as per packet instructions.
- To assemble, cut croissants in half lengthwise. Place a couple of scoops of Bulla Creamy Classics Ice Cream Choc Chip into each croissant.
- To serve, place croissants on serving plates. Top with a drizzle of chocolate sauce, add a few raspberries and a sprinkle of icing sugar. Serve immediately.