Chocolate filled croissant

In a mixing bowl, combine the flour, salt, and sugar.
In a separate small bowl, dissolve the yeast in warm milk. Let it sit for 5-10 minutes until it becomes frothy.
Pour the yeast mixture and melted butter into the dry ingredients. Mix until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. Shape it into a rectangle, wrap it in plastic wrap, and refrigerate for at least 1 hour.

In a microwave-safe bowl, combine the dark chocolate, milk chocolate, and butter. Microwave in 20-second intervals, stirring in between, until the chocolate and butter are completely melted and smooth. Alternatively, you can melt them in a heatproof bowl over a pot of simmering water (double boiler).
Let the chocolate mixture cool to room temperature.

Take the chilled dough out of the refrigerator and roll it into a rectangle on a floured surface. It should be about 1/4-inch thick.
Cut the dough into triangles. Each triangle should be wide enough to accommodate a piece of chocolate.
Place a piece of chocolate filling at the base of each triangle and roll it up, tucking in the sides to seal the chocolate inside.
Place the filled croissants on a baking sheet lined with parchment paper, leaving enough space between them.
Brush the croissants with beaten egg for a shiny finish.
Preheat your oven to 200°C (390°F).
Bake the croissants in the preheated oven for 20 minutes or until they are golden brown and puffed up.
Remove the croissants from the oven and let them cool slightly on a wire rack.
Dust the warm croissants with powdered sugar and sprinkle with chopped nuts if desired.
Enjoy your delicious homemade chocolate-filled croissants!