Chocolate croissants have always been a special treat for me. There’s just something magical about that flaky, buttery pastry combined with rich, melty chocolate.

They’re perfect for a weekend brunch, a special occasion breakfast, or even just a sweet treat with your afternoon coffee. And while they might seem intimidating, I promise they’re totally doable at home!

This recipe breaks down the process into manageable steps, so even if you’re a beginner baker, you can create these delicious pastries.

What Makes This Chocolate Croissant Recipe So Good?

These chocolate croissants are the real deal. They’re incredibly flaky, with layers upon layers of buttery goodness.

The chocolate inside is melty and decadent, providing the perfect contrast to the crisp pastry. They are also perfect to pair with other breakfast items.

They’re not overly sweet, making them perfect for breakfast or a snack.

And, honestly, is there anything better than the smell of freshly baked croissants filling your kitchen?

This recipe uses a simplified method that makes the whole process less daunting, but still delivers amazing results.

Ingredients for Making Delicious Chocolate Croissants

Here’s what you’ll need to gather:

All-purpose flour: 3 cups (plus extra for dusting). This provides the structure for our dough.
Granulated sugar: 1/4 cup. Just a touch for sweetness.
Instant dry yeast: 2 1/4 teaspoons (1 packet). This is what makes our croissants rise and become light and airy.
Salt: 1 teaspoon. Enhances the flavors.
Warm milk: 1 cup (about 105-115°F). Make sure it’s not too hot, or it will kill the yeast.
Unsalted butter: 1 cup (2 sticks), cold and cut into small cubes. This is the key to those flaky layers! We use unsalted so we can control the overall saltiness.
Chocolate batons or high-quality chocolate chips: About 4 ounces. I prefer using chocolate batons for that classic look, but good-quality chocolate chips work great too.
Egg: 1, for egg wash. This gives the croissants a beautiful golden-brown color.
A little bit of water (to mix with egg for egg wash).

If you don’t have instant dry yeast, you can use active dry yeast, but you’ll need to proof it first in the warm milk with a pinch of sugar for about 5-10 minutes until it’s foamy.

Step-by-Step Instructions: Making Your Chocolate Croissants

Make the dough: In a large bowl, whisk together the flour, sugar, yeast, and salt.
Add the warm milk and mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until it becomes smooth and elastic.
First chill: Shape the dough into a rectangle, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, or preferably overnight. This relaxes the gluten and makes the dough easier to work with.
Prepare the butter: While the dough is chilling, place the cold butter cubes between two sheets of parchment paper. Use a rolling pin to pound and roll the butter into a thin, roughly 6×8 inch rectangle. Keep it chilled.
Laminate the dough (first turn): On a lightly floured surface, roll the chilled dough into a 12×16 inch rectangle. Place the chilled butter rectangle in the center of the dough, leaving a border around the edges.
Fold the dough over the butter like a letter, enclosing the butter completely. Pinch the seams to seal.
Gently roll the dough into a 12×16 inch rectangle again. Be careful not to press too hard, or the butter will squish out.
Second fold: Fold the dough into thirds again (like a letter). This is your first “turn.” Wrap in plastic wrap and chill for 30 minutes.
Repeat (second and third turns): Repeat the rolling and folding process two more times, chilling the dough for 30 minutes after each turn. This creates all those beautiful layers.
Final chill: After the third turn, wrap the dough and chill for at least 2 hours, or preferably overnight.
Shape the croissants: On a lightly floured surface, roll the chilled dough into a large rectangle, about 1/8 inch thick.
Trim the edges to create straight lines.
Cut the dough into triangles. I like to make mine about 4 inches wide at the base.
Place a chocolate baton or a few chocolate chips at the base of each triangle.
Roll the dough up from the base to the point, gently stretching the dough as you roll.
Place the shaped croissants on a baking sheet lined with parchment paper.
Proof: Cover the croissants loosely with plastic wrap and let them rise in a warm place for about 1-2 hours, or until they’re puffy and almost doubled in size.
Egg wash: Preheat your oven to 375°F (190°C). Whisk the egg with a tablespoon of water. Gently brush the risen croissants with the egg wash.
Bake: Bake for 18-22 minutes, or until the croissants are golden brown and cooked through.
Let them cool slightly on a wire rack before serving. They are incredible when served warm!

Chocolate Croissant Variations & Tips

For a quicker rise: You can place the shaped croissants in a slightly warmed oven (turned off, of course!) to help them proof faster.
Make-ahead: You can prepare the dough and complete all the turns, then store it in the refrigerator for up to 2 days before shaping and baking.
Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days, or in the freezer for up to 2 months.
Reheating: To reheat, warm them in a 350°F (175°C) oven for about 5-10 minutes, or until heated through.
Serving suggestion: Enjoy these with a cup of coffee or hot chocolate.

Key Details

Prep time: 45 minutes (plus chilling and proofing time)
Cook time: 18-22 minutes
Total time: Approximately 4 hours (including chilling and proofing)
Servings: About 10-12 croissants
Equipment you’ll need: Large bowl, rolling pin, parchment paper, baking sheet, pastry brush.

Chocolate Croissant

Flaky, buttery pastry combined with rich, melty chocolate. Perfect for breakfast, brunch or dessert. This recipe simplifies the process for home bakers.

Print Recipe Pin Recipe

Prep Time 45

Cook Time 20

Total Time 4

Course Breakfast, Dessert

Cuisine French

Servings 12 servings

Calories 350 kcal

Ingredients

All-purpose flour: 3 cups plus extra for dusting
Granulated sugar: 1/4 cup
Instant dry yeast: 2 1/4 teaspoons 1 packet
Salt: 1 teaspoon
Warm milk: 1 cup about 105-115°F
Unsalted butter: 1 cup 2 sticks, cold and cut into small cubes
Chocolate batons or high-quality chocolate chips: About 4 ounces
Egg: 1 for egg wash
Water: A little bit to mix with egg for egg wash

Instructions

Make the dough: In a large bowl, whisk together the flour, sugar, yeast, and salt.
Add the warm milk and mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until it becomes smooth and elastic.
First chill: Shape the dough into a rectangle, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, or preferably overnight. This relaxes the gluten and makes the dough easier to work with.
Prepare the butter: While the dough is chilling, place the cold butter cubes between two sheets of parchment paper. Use a rolling pin to pound and roll the butter into a thin, roughly 6x8 inch rectangle. Keep it chilled.
Laminate the dough (first turn): On a lightly floured surface, roll the chilled dough into a 12x16 inch rectangle. Place the chilled butter rectangle in the center of the dough, leaving a border around the edges.
Fold the dough over the butter like a letter, enclosing the butter completely. Pinch the seams to seal.
Gently roll the dough into a 12x16 inch rectangle again. Be careful not to press too hard, or the butter will squish out.
Second fold: Fold the dough into thirds again (like a letter). This is your first 'turn.' Wrap in plastic wrap and chill for 30 minutes.
Repeat (second and third turns): Repeat the rolling and folding process two more times, chilling the dough for 30 minutes after each turn. This creates all those beautiful layers.
Final chill: After the third turn, wrap the dough and chill for at least 2 hours, or preferably overnight.
Shape the croissants: On a lightly floured surface, roll the chilled dough into a large rectangle, about 1/8 inch thick.
Trim the edges to create straight lines.
Cut the dough into triangles. I like to make mine about 4 inches wide at the base.
Place a chocolate baton or a few chocolate chips at the base of each triangle.
Roll the dough up from the base to the point, gently stretching the dough as you roll.
Place the shaped croissants on a baking sheet lined with parchment paper.
Proof: Cover the croissants loosely with plastic wrap and let them rise in a warm place for about 1-2 hours, or until they're puffy and almost doubled in size.
Egg wash: Preheat your oven to 375°F (190°C). Whisk the egg with a tablespoon of water. Gently brush the risen croissants with the egg wash.
Bake: Bake for 18-22 minutes, or until the croissants are golden brown and cooked through.
Let them cool slightly on a wire rack before serving. They are incredible when served warm!