Chocolate Croissant with Pistachio and Dark Chocolate Drizzle

Bake for about 15-18 minutes, or until the croissants are puffed and golden brown. The pastry should be crispy on the outside and soft on the inside.
Once done, remove from the oven and let them cool slightly.
Prepare the Dark Chocolate Drizzle:
While the croissants cool, melt the remaining dark chocolate and butter (if using) in a microwave-safe bowl. Heat in 15-second intervals, stirring in between, until smooth and completely melted.
Drizzle and Garnish:
Drizzle the melted chocolate over the warm croissants, letting it run down the sides for a beautiful, decadent look.
Sprinkle the remaining chopped pistachios over the top for extra crunch and color.
Serve:

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