Easy Delicious Chocolate Croissants
Make bakery-style chocolate croissants at home with this simple, no-fuss recipe. Using store-bought puff pastry, these golden, flaky treats come together quickly, perfect for breakfast, brunch, or an afternoon snack. Soft, melty chocolate inside each crescent makes them irresistible and satisfying.
Equipment
- 1 large baking sheet
- Parchment paper or silicone baking mat
- Rolling Pin
- Small bowl
- whisk
- Pastry brush
- Knife or pizza cutter
- Measuring Cups and Spoons
Ingredients
- 1 sheet store-bought puff pastry thawed
- 2/3 cup 115 g semi-sweet chocolate, chips or chopped
- 1 large egg
- 1 tablespoon water
- Flour for dusting the work surface
Instructions
- Preheat and Prepare Baking Surface: Begin by preheating your oven to 350°F (177°C). This ensures the oven reaches the perfect temperature while you assemble your croissants, giving them a crisp, golden exterior. Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and helps the croissants bake evenly, creating perfectly flaky bottoms.
- Make the Egg Wash: In a small bowl, whisk together one large egg and one tablespoon of water until smooth and uniform in color. This egg wash will later give your croissants a shiny, golden-brown finish, enhancing both their appearance and texture. Set the mixture aside, covered lightly, to prevent drying out.
- Prepare the Work Surface: Lightly dust your countertop or large cutting board with flour to prevent sticking. Unfold your thawed puff pastry sheet onto the floured surface. Lightly sprinkle a small amount of flour over the top as well. This helps the rolling pin glide easily and maintains a uniform, workable dough texture.
- Roll Out the Puff Pastry: Using a rolling pin, roll the puff pastry sheet into a roughly 16-inch square. Apply gentle, even pressure to avoid tearing while keeping the layers intact. Rolling it slightly larger ensures each croissant will have a good size and multiple flaky layers after baking.
- Cut the Pastry Into Triangles: First, cut the 16-inch square in half to create two long rectangles. Then, cut each rectangle into four smaller rectangles, resulting in eight rectangles total. Next, cut each rectangle diagonally from corner to corner to form 16 triangles. These triangles will become individual croissants, giving each a perfect crescent shape when rolled.
- Add the Chocolate Filling: Place approximately 2 teaspoons of semi-sweet chocolate chips or chopped chocolate near the base of each triangle, the widest part. Distribute evenly to ensure each croissant has a generous chocolate center. The chocolate will melt beautifully during baking, creating a gooey, indulgent interior.
- Roll the Croissants: Starting at the wide base of each triangle, carefully roll the pastry towards the pointed tip. Ensure the chocolate stays inside as you roll. Once rolled, tuck the tip under the croissant so it doesn’t unravel during baking. Slightly curve the edges inward to form a classic crescent shape for an authentic look.
- Apply the Egg Wash: Using a pastry brush, lightly coat the tops of each croissant with the prepared egg wash. Be gentle to avoid disturbing the shape. This step gives the croissants a beautiful golden sheen and a delicate crisp exterior, enhancing the presentation and making them look professionally baked.
- Bake to Perfection: Place the croissants in the preheated oven, ensuring they have a little space between each for expansion. Bake for 20–25 minutes, or until the tops are a rich golden brown and the layers have puffed up nicely. The aroma of warm chocolate and baked pastry should fill your kitchen, signaling they’re ready.
- Cool and Serve: Remove the croissants from the oven and let them cool for 5–10 minutes on the baking sheets. This allows the chocolate to set slightly without losing its melty texture. Serve warm for the best experience, enjoying the crisp exterior and gooey chocolate center.
- Storage and Reheating Tips: For later enjoyment, store croissants in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F (177°C) oven for 5–7 minutes to refresh the flakiness. You can also freeze unbaked croissants in airtight bags for up to 3 months; thaw overnight and bake fresh in the morning for a convenient, bakery-style treat.
Notes
- Using store-bought puff pastry makes this recipe quick and beginner-friendly while still delivering flaky, layered croissants.
- Thaw pastry properly in the refrigerator for several hours or at room temperature for 40–50 minutes to avoid tearing while rolling.
- Chocolate chips or small chopped chocolate pieces work best for even melting inside the croissant.
- Lightly flouring the surface prevents sticking but avoid over-flouring, which can toughen the dough.
- Egg wash is optional but highly recommended for a golden, shiny finish.
