Chocolate croissants are one of my absolute favorite treats. There’s just something magical about that flaky, buttery pastry combined with rich, melted chocolate.
They are perfect for a weekend brunch, a special breakfast, or even a delightful dessert.
And, while they might seem intimidating, I promise they’re totally doable at home!
Recipe Overview: Chocolate Croissant
These homemade chocolate croissants are all about layers. Layers of buttery dough and layers of delicious chocolate.
We’re talking about a classic French pastry made with a laminated dough, which means we’ll be folding butter into the dough multiple times to create those signature airy pockets.
The result? A crispy, golden-brown exterior with a soft, tender interior, and a burst of chocolate in every bite. Perfect with a cup of coffee or hot cocoa.
Serve them warm for that ultimate gooey chocolate experience, or enjoy them at room temperature.
They’re also amazing alongside fresh fruit or a dollop of whipped cream.
Ingredients for Chocolate Croissant
Here’s what you’ll need to make these delicious pastries:
- All-purpose flour: 3 cups (plus extra for dusting)
I find all-purpose works great and is usually what people have on hand. - Granulated sugar: ¼ cup
This adds just a touch of sweetness to the dough. - Instant dry yeast: 2 ¼ teaspoons (1 packet)
Make sure your yeast is fresh for the best rise. - Salt: 1 teaspoon
Salt enhances the flavors and balances the sweetness. - Warm milk: 1 cup (between 105-115°F)
The temperature is important for activating the yeast. Too hot, and it will kill the yeast; too cold, and it won’t activate. - Unsalted butter: 1 cup (2 sticks), cold and cut into pieces, plus 2 tablespoons, melted.
Use high-quality butter for the best flavor and flakiness. European-style butter, with a higher fat content, is ideal. - Chocolate batons or high-quality chocolate chips: About 4 ounces.
Chocolate batons are specifically designed for croissants, but good-quality chocolate chips work well, too. Just make sure the chips are a size and shape that will fit nicely inside the croissant. - Egg: 1 large, for egg wash.
This gives the croissants a beautiful golden-brown color.
Step-by-Step Instructions: Making Perfect Chocolate Croissants
Let’s break down the process step-by-step:
- Make the Dough:
In a large bowl, whisk together the flour, sugar, yeast, and salt.
Add the warm milk and 2 tablespoons of melted butter. Stir until a shaggy dough forms. - Knead the Dough:
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
If the dough is too sticky, add a little more flour, one tablespoon at a time. - First Rise:
Place the dough in a lightly oiled bowl, turn to coat, and cover with plastic wrap or a clean kitchen towel.
Let it rise in a warm place for 1-1.5 hours, or until doubled in size. - Prepare the Butter Block:
While the dough is rising, place the cold butter pieces between two sheets of parchment paper.
Using a rolling pin, pound and roll the butter into a 6-inch square. Keep it cold. - Laminate the Dough (First Fold):
Once the dough has doubled, punch it down to release the air.
Roll the dough into a 12-inch square on a lightly floured surface.
Place the cold butter block in the center of the dough.
Fold the corners of the dough over the butter like an envelope, completely encasing the butter. - Roll and Fold (Turns 1 & 2):
Gently roll the dough into a 20×10-inch rectangle.
Be careful not to press too hard, or the butter will squeeze out.
Fold the dough in thirds, like a letter. This is your first “turn.”
Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
Repeat the rolling and folding process (Turn 2), then chill again for 30 minutes. - Roll and Fold (Turns 3 & 4):
Repeat the rolling and folding process two more times (Turns 3 & 4), chilling for 30 minutes after each turn.
After the fourth turn, wrap the dough well 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 a clean rectangle.
Cut the dough into triangles. - Add Chocolate and Roll:
Place a few chocolate pieces or a chocolate baton at the base of each triangle.
Gently roll up the dough from the base to the tip, forming a crescent shape. - Second Rise:
Place the shaped croissants on a baking sheet lined with parchment paper.
Cover loosely with plastic wrap and let rise in a warm place for 1-1.5 hours, or until puffy. - Bake:
Preheat your oven to 375°F (190°C).
Brush the croissants with the beaten egg.
Bake for 18-22 minutes, or until golden brown and cooked through. - Cool and Enjoy:
Let the croissants cool slightly on a wire rack before serving.
They are best enjoyed warm!
Chocolate Croissant Variations & Tips
- Different Fillings: Feel free to get creative with the fillings! Try almond paste, fruit preserves, or a combination of chocolate and nuts.
- Make-Ahead: You can prepare the dough through the final fold and chill it overnight. Then, shape, rise, and bake the next day.
- Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Reheating: To reheat, warm the croissants in a 350°F (175°C) oven for 5-7 minutes, or until heated through.
- Serving Sugestion: Pair the chocolate croissant with a cup of coffee, a glass of milk, or anything you desire.
Key Details
- Prep time: 4 hours (including rising and chilling time)
- Cook time: 18-22 minutes
- Total time: 4 hours 22 minutes (plus chilling overnight is recommended)
- Servings: 12 croissants
- Equipment you’ll need: Large bowl, rolling pin, parchment paper, baking sheet, pastry brush.
Chocolate Croissant
Flaky, buttery pastry with rich, melted chocolate. A classic French pastry with a crispy, golden-brown exterior and soft, tender interior.
Ingredients
- All-purpose flour: 3 cups plus extra for dusting
- Granulated sugar: ¼ cup
- Instant dry yeast: 2 ¼ teaspoons 1 packet
- Salt: 1 teaspoon
- Warm milk: 1 cup between 105-115°F
- Unsalted butter: 1 cup 2 sticks, cold and cut into pieces, plus 2 tablespoons, melted
- Chocolate batons or high-quality chocolate chips: About 4 ounces
- Egg: 1 large for egg wash
Instructions
- Make the Dough: In a large bowl, whisk together the flour, sugar, yeast, and salt. Add the warm milk and 2 tablespoons of melted butter. Stir until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
- First Rise: Place the dough in a lightly oiled bowl, turn to coat, and cover with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Prepare the Butter Block: While the dough is rising, place the cold butter pieces between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a 6-inch square. Keep it cold.
- Laminate the Dough (First Fold): Once the dough has doubled, punch it down to release the air. Roll the dough into a 12-inch square on a lightly floured surface. Place the cold butter block in the center of the dough. Fold the corners of the dough over the butter like an envelope, completely encasing the butter.
- Roll and Fold (Turns 1 & 2): Gently roll the dough into a 20x10-inch rectangle. Be careful not to press too hard, or the butter will squeeze out. Fold the dough in thirds, like a letter. This is your first "turn." Wrap in plastic wrap and chill in the refrigerator for 30 minutes. Repeat the rolling and folding process (Turn 2), then chill again for 30 minutes.
- Roll and Fold (Turns 3 & 4): Repeat the rolling and folding process two more times (Turns 3 & 4), chilling for 30 minutes after each turn. After the fourth turn, wrap the dough well 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 a clean rectangle. Cut the dough into triangles.
- Add Chocolate and Roll: Place a few chocolate pieces or a chocolate baton at the base of each triangle. Gently roll up the dough from the base to the tip, forming a crescent shape.
- Second Rise: Place the shaped croissants on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise in a warm place for 1-1.5 hours, or until puffy.
- Bake: Preheat your oven to 375°F (190°C). Brush the croissants with the beaten egg. Bake for 18-22 minutes, or until golden brown and cooked through.
- Cool and Enjoy: Let the croissants cool slightly on a wire rack before serving. They are best enjoyed warm!