Chocolate Croissant
Add Preferred SourceIf you’ve looked into making Chocolate Croissant from scratch, you know it takes long hours of work just to get those flaky layers right. This shortcut version of chocolate croissant recipe still gives you a golden, crisp outside and soft, chocolatey centers, even without flour, yeast, or a stand mixer. Using store-bought puff pastry, you can skip the stress and still get great results.
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When I need something that feels a little special but is totally practical and doable even without fancy tools, these homemade chocolate croissants work. Whether for a weekend brunch or a laid-back gathering, they always deliver while keeping things fuss-free. I can make a batch in advance, keep it fresh for days, or even freeze it, so even with leftovers, you know it’s going to be a win.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chocolate Croissants with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find this recipe easy to follow—just stick with my simple steps and you’ll have a batch of chocolate croissants ready in no time.
Prep the Oven and the Pan
Preheat your oven to 400°F and line a sheet pan with a piece of parchment. I use this pre-cut parchment paper because it fits my pans nicely without curling or tearing.
For sheet pan, I like using this large baking sheet that doesn’t buckle under heat and fits a full batch perfectly.
Prepare the Puff Pastry
Place the thawed puff pastry on a lightly floured surface and gently roll it out just enough to smooth any creases.
A nonstick baking mat works great here as a mess-free surface for rolling dough. I also like using this wooden rolling pin for even, gentle pressure without sticking.
Use a sharp knife or pizza cutter to slice it into 16 equal triangles. I use this pizza cutter—it glides right through without dragging the dough. Sometimes, I go with this chef’s knife that makes for neater slices.
Fill and Roll
Working one by one, place a piece of chocolate near one edge of the dough triangle. Fold the pastry over the chocolate and press the edges gently to seal it shut. Repeat with the remaining pastry doughs.
Roll each piece up from the chocolate side, like a mini burrito, and place them seam-side down on the prepared baking sheet to help them hold their shape and prevent unrolling in the oven.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Brush and Sprinkle
In a small bowl, whisk the egg and milk together. Brush this beaten egg mixture over each rolled croissant to help them bake to a golden color. This silicone pastry brush gives me better control when coating the croissants.
Sprinkle a little brown sugar on top of each croissant dough to add a sweet crunch and help with browning.
Bake and Dust
Bake the croissants for 15 to 18 minutes, or until they’re puffed up and golden brown. Let the croissants cool for a few minutes on the baking sheet so the chocolate can set slightly and the pastry firms up a bit.
Once they’re warm to the touch but not too hot, dust the top generously with powdered sugar so it doesn’t melt, and for a classic, bakery-style finish. A fine mesh strainer like this makes dusting powdered sugar quick and mess-free.
Serve and Enjoy
Serve your croissants warm while the chocolate is still gooey inside. And lastly, enjoy!
If you’re bringing them to a gathering, pack them in a hard-sided container like this one to keep them from getting squished. Then slide the whole container into an insulated casserole carrier so they stay warm and fresh.
Recipe Notes and Expert Tips
I’ve put together some practical tips to help your chocolate croissants turn out beautifully every single time.
- Line your pan: Always place a sheet of parchment paper on your baking sheet to prevent sticking. Caramelized sugar or sometimes, even melted chocolate in case it oozes out, can easily glue the croissants to the pan.
- Thaw the pastry right: If using frozen puff pastry, let it thaw in the fridge first until it’s pliable but still cold. If it’s too warm, it can get sticky and hard to work with.
- Cut evenly: Cutting the pastry sheet into equal triangles helps everything bake at the same rate and keeps your croissants uniform.
- Use real chocolate: Go for chopped chocolate bars if that’s what you have, or use chocolate batons for a more authentic croissant feel—they’re made to bake cleanly into pastries without oozing out.
- Seal the edges well: Press just enough to seal without smashing the pastry. This helps keep the chocolate from leaking out while baking.
- Don’t skip the egg wash: The milk-egg mixture gives the croissants a rich golden color and helps the brown sugar stick.
- Keep an eye on baking time: Start checking at 15 minutes. They go from golden to overdone pretty fast.
- Dust just before serving: Powdered sugar looks freshest when added after baking and cooling slightly. Sprinkling it on the croissants while they’re still hot will only cause it to melt and disappear into the crust.
How to Store Leftovers
Store leftover chocolate croissants in an airtight container at room temperature for up to 2 days. I use this glass storage container because it keeps pastries from getting soggy and stacks nicely in the pantry or fridge.
If you want them to last a little longer, pop them in the refrigerator for up to 7 days, then reheat in the oven or toaster oven to bring back their crisp texture. This toaster oven gets the job done fast and keeps the texture spot-on.
These croissants freeze surprisingly well, too. Wrap each one tightly in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months. I always reach for this stretchy plastic wrap because it’s BPA-free and clings really well.
I also use these thick freezer bags that hold up well and reseal easily. Just thaw the croissants in the fridge or on the counter before reheating.
What to Serve With Chocolate Croissants
With their delicate, thin layers and buttery texture, chocolate croissants go perfectly with coffee or a smooth, creamy latte. For breakfast, pair them with fresh fruit or Greek yogurt to round things out.
You could also add a small pat of butter if you want an extra-rich bite. If you’re serving them for dessert, a handful of berries or a drizzle of honey or warm chocolate sauce makes a nice finishing touch.
More Easy Recipes for You to Try at Home
I’ve got plenty more no-fuss, delicious recipes waiting for you to try next:
- Croissant Breakfast Sandwich
- Cinnamon Roll Pancakes
- Lemon Blueberry Muffin Cookies
- Cinnamon Swirl Bread
- Pumpkin Cinnamon Rolls
Equipment
Ingredients
- 1 sheet puff pastry thawed
- 3 ounces semi-sweet or dark chocolate bar broken into small pieces
- 1 egg
- 1 tablespoon milk
- 1 tablespoon brown sugar
- Powdered sugar for dusting
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, gently roll out the puff pastry to smooth any folds. Cut into 16 equal triangles using a sharp knife or pizza cutter.1 sheet puff pastry
- Place a piece of chocolate near one end of each triangle. Fold the pastry over the chocolate and gently press the edges to seal.3 ounces semi-sweet or dark chocolate bar
- Roll up each piece from the chocolate side, like a mini burrito. Place seam-side down on the baking sheet.
- In a small bowl, whisk the egg with the milk. Brush each croissant with the egg wash, then sprinkle with brown sugar.1 egg, 1 tablespoon milk, 1 tablespoon brown sugar
- Bake for 15 to 18 minutes, or until golden brown and puffed.
- Let croissants cool slightly. Dust with powdered sugar and serve warm.Powdered sugar
Video
Notes
- Line your pan: Always place a sheet of parchment paper on your baking sheet to prevent sticking. Caramelized sugar or sometimes, even melted chocolate in case it oozes out, can easily glue the croissants to the pan.
- Thaw the pastry right: If using frozen puff pastry, let it thaw in the fridge first until it’s pliable but still cold. If it’s too warm, it can get sticky and hard to work with.
- Cut evenly: Cutting the pastry sheet into equal triangles helps everything bake at the same rate and keeps your croissants uniform.
- Use real chocolate: Go for chopped chocolate bars if that’s what you have, or use chocolate batons for a more authentic croissant feel—they’re made to bake cleanly into pastries without oozing out.
- Seal the edges well: Press just enough to seal without smashing the pastry. This helps keep the chocolate from leaking out while baking.
- Don’t skip the egg wash: The milk-egg mixture gives the croissants a rich golden color and helps the brown sugar stick.
- Keep an eye on baking time: Start checking at 15 minutes. They go from golden to overdone pretty fast.
- Dust just before serving: Powdered sugar looks freshest when added after baking and cooling slightly. Sprinkling it on the croissants while they’re still hot will only cause it to melt and disappear into the crust.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
