Gather and prep all ingredients (except for the puff pastry, keep that cold in the fridge until ready to roll).

On lightly floured work surface, place one sheet of cold puff pastry in front of you, and gently roll it out slightly to even it out.

Cut the sheet of puff pastry vertically into 4 equal strips.

Add about 2 heaping teaspoons of chocolate chips or chocolate chunks about 1 inch from the bottom of one of the strips and fold the bottom of the pastry over the chocolate.

Add another 2 teaspoons of chocolate above that and wrap the pastry over that again, rolling upwards to create a croissant shape.

Brush a touch of the egg wash at the top edge of the pastry strip and roll it over to seal the croissant.

Place onto a sheet tray and repeat with the remaining 3 pastry strips.

Repeat steps 2 to 7 with the second puff pastry sheet to create a total of 8 croissants.

Gently brush each chocolate croissant with egg wash and place into the fridge to chill for 20 minutes.

Preheat the oven to 400°F.

Bake the chocolate croissants for 26 to 27 minutes or until golden-brown.

Allow to cool for about 20 to 30 minutes, then dust lightly with powdered sugar.