Chocolate-filled croissants are one of my absolute favorite treats! They’re perfect for a special breakfast, a delightful brunch, or even a sweet afternoon snack with a cup of coffee.

There’s just something magical about that flaky, buttery pastry and the rich, melted chocolate inside.

This recipe will guide you through making these delicious pastries right in your own kitchen. It might seem a bit involved, but I promise it’s easier than you think, and the results are totally worth it!

Recipe Overview: Chocolate Filled Croissant

This recipe shows you how to make classic, French-style croissants with a delicious chocolate filling. These pastries are known for their many light, airy layers, creating a wonderfully flaky texture.

The key is a process called lamination, where we fold butter into the dough multiple times. This creates those distinctive layers.

Inside, we’re using a simple but decadent chocolate filling. You can use your favorite type of chocolate, whether it is milk, dark, or even white.

These croissants are best enjoyed warm, fresh from the oven, when the chocolate is perfectly melted and gooey. They pair beautifully with coffee, tea, or even a glass of cold milk. They are amazing for a weekend breakfast, a special occasion brunch, or a delightful dessert.

Detailed Ingredients for Chocolate Filled Croissant

Here’s everything you’ll need to make these delightful pastries:

For the Dough:

3 1/2 cups (420g) all-purpose flour, plus extra for dusting.
1/4 cup (50g) granulated sugar.
1 teaspoon salt.
2 1/4 teaspoons (1 packet, 7g) active dry yeast.
1 1/4 cups (300ml) cold milk. I find whole milk works best for richness, but 2% will also work.
1/4 cup (60ml) cold water.
1 cup (2 sticks, 226g) unsalted butter, cold and cut into thin slices. European-style butter, which has a higher fat content, will create even flakier layers.

For the Chocolate Filling:

6 ounces (170g) of your favorite chocolate, chopped. Semi-sweet or dark chocolate works wonderfully.
Or 1 cup of chocolate chunks.

For the Egg Wash (optional):

1 large egg.
1 tablespoon milk or water.

Ingredient Notes & Substitutions:

Flour: All-purpose flour is perfect for this recipe. Bread flour can also be used for a slightly chewier croissant.
Yeast: Make sure your yeast is fresh for the best rise.
Butter: Cold butter is crucial for creating those flaky layers. Don’t let it soften too much.
Chocolate: I love using dark chocolate batons.

Step-by-Step Instructions: Making Chocolate Filled Croissants

1. Make the Dough:

In a large bowl, whisk together the flour, sugar, and salt.
In a separate bowl, combine the cold milk, cold water, and yeast. Let it sit for about 5 minutes until the yeast is foamy.
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 3-5 minutes until it becomes slightly smoother. Don’t over-knead.
Form the dough into a rectangle (about 8×10 inches), wrap it tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.

2. Prepare the Butter Block:

Place the cold butter slices between two sheets of parchment paper.
Using a rolling pin, pound the butter into a flat, even rectangle (about 6×8 inches). The butter should still be cold but pliable.
Keep the butter refrigerated until ready to use.

3. Laminate the Dough (First Fold):

Remove the dough from the refrigerator and roll it out on a lightly floured surface into a rectangle about 10×16 inches.
Place the cold butter block in the center of the dough, leaving about a 1-inch border on all sides.
Fold the dough over the butter like a letter, encasing the butter completely. Pinch the edges to seal.

4. Laminate the Dough (Second Fold):

Turn the dough 90 degrees so the short end is facing you.
Gently roll the dough out into a long rectangle (about 10×24 inches), being careful not to press too hard and squeeze out the butter.
Fold the dough into thirds, like a letter, again.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.

5. Laminate the Dough (Third and Fourth Folds):

Repeat the rolling and folding process (steps 3 and 4) two more times, refrigerating the dough for 30 minutes after each fold.

6. Shape the Croissants:

After the final refrigeration, roll the dough out into a large rectangle, about 1/8 inch thick.
Trim the edges to create clean, straight lines.
Cut the dough into long triangles. The size is up to you, but about 4-5 inches wide at the base is a good starting point.

7. Add the Chocolate Filling:

Place a small amount of chopped chocolate or a few chocolate chunks at the base of each triangle.

8. Roll and Shape:

Starting at the base, gently roll up each triangle towards the tip.
Curve the ends slightly to create the classic croissant shape.
Place the shaped croissants on a baking sheet lined with parchment paper, leaving some space between them.

9. Proof the Croissants:

Cover the croissants loosely with plastic wrap and let them rise in a warm place for 1.5-2 hours, or until they are puffy and doubled in size.

10. Preheat and Bake:

Preheat your oven to 375°F (190°C).
If using, whisk together the egg and milk/water for the egg wash. Gently brush the croissants with the egg wash.
Bake for 18-22 minutes, or until the croissants are golden brown and cooked through.

11. Cool and Enjoy:

Let the croissants cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
They are best enjoyed warm, when the chocolate is melted and gooey.

Variations & Tips for the Perfect Chocolate Filled Croissants

Different Filling: Experiment with other fillings, such as almond paste, Nutella, or even a sprinkle of cinnamon sugar with the chocolate.
Make-Ahead: You can prepare the dough and complete the first few folds the day before. Keep it wrapped in the refrigerator overnight, then continue with the remaining steps the next day.
Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days, or in the freezer for up to a month.
Reheating: Reheat croissants in a preheated oven at 350°F (175°C) for 5-7 minutes, or until warmed through.
Serving Suggestions: Serve these croissants with your favorite hot beverage, fresh fruit, or a dollop of whipped cream.

Key Details

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

Chocolate Filled Croissant

Print Recipe Pin Recipe

Prep Time 45

Cook Time 20

Total Time 4

Course Breakfast, Brunch, Dessert, Snack

Cuisine French

Servings 12 servings

Calories 450 kcal

Ingredients

3 1/2 cups 420g all-purpose flour, plus extra for dusting
1/4 cup 50g granulated sugar
1 teaspoon salt
2 1/4 teaspoons 1 packet, 7g active dry yeast
1 1/4 cups 300ml cold milk
1/4 cup 60ml cold water
1 cup 2 sticks, 226g unsalted butter, cold and cut into thin slices
6 ounces 170g of your favorite chocolate, chopped
Or 1 cup of chocolate chunks
1 large egg
1 tablespoon milk or water

Instructions

In a large bowl, whisk together the flour, sugar, and salt.
In a separate bowl, combine the cold milk, cold water, and yeast. Let it sit for about 5 minutes until the yeast is foamy.
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 3-5 minutes until it becomes slightly smoother. Don't over-knead.
Form the dough into a rectangle (about 8x10 inches), wrap it tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.
Place the cold butter slices between two sheets of parchment paper.
Using a rolling pin, pound the butter into a flat, even rectangle (about 6x8 inches). The butter should still be cold but pliable.
Keep the butter refrigerated until ready to use.
Remove the dough from the refrigerator and roll it out on a lightly floured surface into a rectangle about 10x16 inches.
Place the cold butter block in the center of the dough, leaving about a 1-inch border on all sides.
Fold the dough over the butter like a letter, encasing the butter completely. Pinch the edges to seal.
Turn the dough 90 degrees so the short end is facing you.
Gently roll the dough out into a long rectangle (about 10x24 inches), being careful not to press too hard and squeeze out the butter.
Fold the dough into thirds, like a letter, again.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Repeat the rolling and folding process (steps 3 and 4) two more times, refrigerating the dough for 30 minutes after each fold.
After the final refrigeration, roll the dough out into a large rectangle, about 1/8 inch thick.
Trim the edges to create clean, straight lines.
Cut the dough into long triangles. The size is up to you, but about 4-5 inches wide at the base is a good starting point.
Place a small amount of chopped chocolate or a few chocolate chunks at the base of each triangle.
Starting at the base, gently roll up each triangle towards the tip.
Curve the ends slightly to create the classic croissant shape.
Place the shaped croissants on a baking sheet lined with parchment paper, leaving some space between them.
Cover the croissants loosely with plastic wrap and let them rise in a warm place for 1.5-2 hours, or until they are puffy and doubled in size.
Preheat your oven to 375°F (190°C).
If using, whisk together the egg and milk/water for the egg wash. Gently brush the croissants with the egg wash.
Bake for 18-22 minutes, or until the croissants are golden brown and cooked through.
Let the croissants cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
They are best enjoyed warm, when the chocolate is melted and gooey.