Preheat oven to 425° F.

Open puff pastry dough and place on a lightly floured surface. Roll dough out to a rectangle approximately 14 inches wide and 12 inches tall.

Cut dough into 6 triangles.

Place 1 ounce of chocolate at the wide end of each triangle.

Roll the dough up from the wide end of the triangle to the pointed end, keeping the point centered.

Repeat for each piece of dough with the second sheet of puff pastry.

In a small bowl, beat together egg and water to make an egg wash.

Place the rolled croissants on a parchment lined baking sheet and brush the egg wash over each croissant.

Bake in the oven for 15 minutes until golden brown.

Remove from oven and let cool to room temperature.

Chop the remaining 4 ounces of chocolate and place in a microwave-safe dish. Microwave in 15-second intervals, stirring in between until melted.

Drizzle the melted chocolate over the croissants and let cool before serving.