One of the many, many useful things my lovely mother taught me: always keep a box of puff pastry sheets in your freezer. There have been multiple times this has come in handy for both sweet and savory dishes.

This chocolate puff pastry is so simple I’m not even going to refer to it as a recipe. So, here are the easy steps to creating a tasty and beautiful chocolate puff pastry. This is great for a last minute dessert or even paired with fruit for breakfast. Have fun trying different kinds of chocolate!

1 sheet of frozen puff pastry (I buy Pepperidge Farm which includes 2 sheets)

1 large bar of your favorite chocolate (Ghirardelli or Lindt are easy to find at the grocery store.) Hazelnut is my favorite, but anything works.

Let the puff pastry sheet thaw for a bit on the counter–until it is somewhat flexible (maybe 15-20 minutes). Grease a cookie sheet. Lay the puff pastry on the cookie sheet. Place the chocolate bar in the middle of the 3 sections of the puff pastry sheet. Using a knife, cut the two outside sections of the pastry in once inch strips (see picture). Then take the strips (one side at a time) and cover the chocolate bar creating a braided look. Brush an egg wash over the top of the braided pastry. Follow the directions for baking on the back of the puff pastry sheet package, but watch it carefully. If you’re feeling really fancy sprinkle some sugar or sea salt on the top.

I recommend serving/eating this immediately after it’s been baked–it’s best when it’s still warm out of the oven.