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Homemade puff pastry croissants filled with rich dark chocolate.

Chocolate Croissant

This quick and delicious Chocolate Croissant recipe is perfect when you want something classic that feels a little fancy but doesn’t take much effort. Even without starting from scratch or spending hours in the kitchen, you still get golden, flaky layers with a soft, chocolatey center. They work for everything from breakfast to dessert and can be prepped ahead of time without any hassle. Leftovers store well in the fridge or on the counter as long as you keep them covered, and they freeze beautifully, too, which makes them worth it every time.
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Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Course: Bread, Breakfast, Dessert, Snack
Cuisine: French
Keyword: Chocolate Croissant
Servings: 6
Calories: 329kcal

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
US Customary - Metric

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

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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

Calories: 329kcal | Carbohydrates: 27g | Protein: 5g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 116mg | Potassium: 143mg | Fiber: 2g | Sugar: 6g | Vitamin A: 50IU | Calcium: 23mg | Iron: 3mg
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