These Easy Chocolate Filled Croissants are such a treat, and they’re surprisingly simple to put together. They’re perfect for a weekend brunch, a special breakfast, or even a delightful dessert.
What really makes these special is how quickly they come together, using store-bought puff pastry, while still delivering that warm, flaky, chocolatey goodness you crave.
Recipe Overview: Easy Chocolate Filled Croissants
This recipe is all about creating a delicious, melt-in-your-mouth experience with minimal effort. We’re talking flaky, buttery layers wrapped around a rich, gooey chocolate center.
They are absolutely perfect for a lazy Sunday morning, a potluck gathering, or anytime you need a little something special.
These croissants are best served warm, straight from the oven, when the chocolate is at its most luscious.
You can pair them with a cup of coffee, a glass of cold milk, or even a scoop of vanilla ice cream for an extra indulgent treat.
They also make beautiful edible gifts.
Ingredients for your Easy Chocolate Filled Croissant
- 1 package (14.1 ounces) frozen puff pastry, thawed (usually comes with two sheets)
- 4 ounces semi-sweet chocolate, coarsely chopped (or use chocolate chips!)
- 1 large egg
- 1 tablespoon water
- Optional: Coarse sugar for sprinkling
A note on the chocolate: I prefer using semi-sweet chocolate because it provides a nice balance of sweetness and richness. But, if you prefer milk chocolate or even dark chocolate, feel free to use those!
For the puff pastry, make sure it’s thawed but still cold. This makes it easier to work with and helps create those beautiful, flaky layers. If you only find one large sheet, that works too, just adjust your cutting accordingly!
Step-by-Step Instructions: Making the Croissants
- First, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This will prevent the croissants from sticking and make cleanup a breeze.
- Next, lightly flour a clean surface. Gently unfold one sheet of the thawed puff pastry onto the floured surface.
- Using a sharp knife or a pizza cutter, cut the pastry sheet into large triangles. I usually aim for about 6-8 triangles per sheet, but you can make them smaller or larger depending on your preference.
- Now, place a small amount of the chopped chocolate (about a tablespoon) at the base of each triangle.
- Starting at the base, carefully roll up each triangle towards the point, forming a crescent shape. Don’t worry if they’re not perfectly uniform – a little rustic charm is part of the appeal!
- Place the rolled croissants onto the prepared baking sheet, leaving a little space between each one.
- In a small bowl, whisk together the egg and water to create an egg wash.
- Brush the tops of the croissants with the egg wash. This will give them a beautiful golden-brown color and a slightly crisp texture. If you want, sprinkle a little coarse sugar on top for extra sweetness and sparkle.
- Bake for 15-20 minutes, or until the croissants are golden brown and puffed up. Keep a close eye on them towards the end of the baking time, as ovens can vary.
- Once they’re done, remove the croissants from the oven and let them cool slightly on the baking sheet before serving. The chocolate will be very hot!
Variations & Tips for the Best Chocolate Filled Croissants
- Nutty Addition: Add a sprinkle of chopped nuts (like almonds or pecans) along with the chocolate for extra crunch and flavor.
- Fruity Twist: A small dollop of jam (raspberry or apricot works well) alongside the chocolate adds a lovely fruity dimension.
- Make-Ahead: You can assemble the croissants ahead of time, cover them tightly with plastic wrap, and refrigerate them overnight. Then, bake them fresh in the morning!
- Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days.
- Reheating: To reheat, pop them back in a preheated oven at 350°F (175°C) for a few minutes until warmed through and the pastry is crisp again. You can also use a toaster oven.
- Serving Suggestion: Besides coffee or milk. These can be part of an afternoon snack, and is great to take to gatherings.
Key Details
- Prep time: 15 minutes
- Cook time: 15-20 minutes
- Total time: 30-35 minutes
- Servings: 12-16 croissants (depending on how you cut the pastry)
- Equipment you’ll need: Baking sheet, parchment paper, sharp knife or pizza cutter, small bowl, pastry brush (optional)
Easy Chocolate Filled Croissant
Ingredients
- 1 package 14.1 ounces frozen puff pastry, thawed
- 4 ounces semi-sweet chocolate coarsely chopped or chocolate chips
- 1 large egg
- 1 tablespoon water
- Optional: Coarse sugar for sprinkling
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Lightly flour a clean surface and unfold one sheet of thawed puff pastry.
- Cut the pastry sheet into 12-16 large triangles.
- Place about a tablespoon of chopped chocolate at the base of each triangle.
- Starting at the base, roll up each triangle towards the point to form a crescent shape.
- Place the rolled croissants onto the prepared baking sheet, leaving space between them.
- In a small bowl, whisk together the egg and water to create an egg wash.
- Brush the tops of the croissants with the egg wash and sprinkle with coarse sugar if desired.
- Bake for 15-20 minutes, or until golden brown and puffed up.
- Remove from the oven and let cool slightly on the baking sheet before serving.